Sunday dinner at Seattle’s Corson Building inspired this salad. Their salad was endive based and included a dressing. I used bok choy and plain rice vinegar instead. I sliced everything fairly thin and ditched the oil. It’s a light, refreshing, palate cleansing salad that pairs well with meat dishes and oysters.
Two cups thinly sliced baby bok choy, five radishes sliced thin, 1/4 cup English cucumber sliced thin, 1/8 cup shredded Murasaki sweet potato, 1/2 unpeeled apple cut into thin triangles, 1/4 cup dried cranberries, 1/4 cup rice vinegar, 1/2 tsp coconut sugar
Slice bok choy, radishes, cucumber, and apples and put them in a serving bowl. Peel and then shred the Murasaki sweet potato (discard the skin). Add dried cranberries, rice vinegar, and coconut sugar. Gently stir ingredients. Cover and refrigerate for 30 minutes to an hour. Gently toss ingredients before serving.