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This bold salad from Fang Restaurant—by chef-owner Kathy Fang, who grew up tasting the beloved dishes at her father's restaurant, House of Nanking—is a perfect summertime combination of fresh vegetables, herbs, spices, and bold flavors. Feel free to add a protein of your choice, but it’s perfectly great on its own.
8 Treasure Salad
1 cup shredded broccoli stems
1 cup shredded carrots
1 whole bok choy stalk split into quarters or eighths, lengthwise
1 cup shredded purple cabbage
2 cups baby pea shoots
1/2 apple, cut into thin slices
1 tablespoon thinly sliced ginger
1/4 cup julienned green onions
Honey Apple Soy Vinaigrette Dressing:
3 tablespoons apple cider vinegar
1 tablespoon soy sauce
4 tablespoons sesame oil
2 tablespoons mesquite honey
1 teaspoon really finely minced garlic
1. Whisk all ingredients for the dressing vigorously until fully incorporated and set aside.
2. Pour the dressing onto the ingredients for your salad in a large glass bowl.
3. Toss and let it sit for 3-4 minutes so the dressing marinates the vegetables. This will allow your cabbage, broccoli, and carrots to absorb the flavor.
4. Serve and garnish with a few slices of apple.