Bag of Eatwell stir-fry mix
Any other greens you’d like (a bag of our chard or kale works well, too!)
(you can also add shredded carrots or apples and chopped turnips or radishes)
Dressing:
1 cup canola oil
2 Tbsp. rice vinegar
2 Tbsp. tahini
1 Tbsp. sesame oil
2 Tbsp. tamari
Chop or shred the stir-fry mix until it’s the desired consistency (some people like their slaw chunkier, others like it in smaller bits). Blend the dressing in a Cuisinart or blender (or, if you’re like me and like to do it by hand, in a deep bowl with a fork and some fast wristwork!). Heap greens in a big bowl, and toss with enough dressing to make you happy. Eat. And then eat some more . . .
adapted from my friend Tanya’s famously delicious salad staple at my old farm in Portland. I make this dressing for any salad. Molly