It's time to use some obscure herbs for the U-Pick garden! We grow them because they're delicious, and now you can use this great recipe to familiarize yourself with them for the first time. Have you cooked with red shiso or papalo before? Tell us about it (in the comments) so we can share it with our community!
Salad:
1 lb Beets
1 Head of Napa or Green Cabbage
1/4 of an Onion
3 Sprigs Papalo (or cilantro)
3 Sprigs Red Shiso (or basil)
Dressing:
1 Handful of Sesame Seeds
1/4 Cup Sesame Oil
1/4 Cup Apple Cider Vinegar
1/4 Cup Soy Sauce
1 TBSP Maple Syrup
1 tsp Sriracha or other Hot Sauce
Peel your raw beets, and then grate or food procees them. Sprinkle salt, and set aside until the dressing is mixed up.
In a bowl, whisk together the sesame oil, sesame seeds, vinegar, soy sauce, maple syrup, and sriracha. Chop your herbs and add to the dressing. Pour the dressing over the grated veggies, stir well, and refrigerate for at least 30 minutes. For best flavor, allow the salad to sit overnight in the refrigerator.