Tokyo Bekana Crunch Salad with Peanut Dressing

Tender cabbage-like leaves carry a nutty dressing without needing a long marinade.

Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.

Ingredients

• 300 g Tokyo Bekana, shredded
• 1 carrot, grated
• 100 g cucumber, sliced
• 2 tbsp smooth peanut butter
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 2 tbsp warm water
• 1 tsp maple syrup

Method

1. Wash greens and dry thoroughly. Place with carrot and cucumber in a bowl.
2. Whisk peanut butter, soy sauce, lime, water and syrup until pourable.
3. Toss just before serving; add another spoonful of water if the dressing is too thick.

Storage

Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.

Grow the main ingredient

Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.

Shop seeds: Tokyo Bekana

What to cook next

• Rainbow Chard and Chickpea Skillet
• Bok Choy with Ginger-Sesame Tofu
• Mustard Greens with White Beans and Lemon

Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.