Variety: Tokyo Bekana
Tokyo Bekana has been called Colorado's summer lettuce because of it's hardiness in the heat and it's similarity to a light crisp lettuce. It tends to resemble a mix between romaine and napa cabbage. It can be eaten raw for a nice crunchy salad or cooked in your favorite stir fry or soup.
Recipes
Tokyo Bekana Coleslaw
This is a simple coleslaw recipe from our good friend Jenn that works well with Tokyo Bekana and any other crunchy vegetables you wish to add. Tokyo Bekana is more delicate than many other cabbages so don’t toss more than 30 minutes before you’re going to serve.
Ingredients:
- 1-2 heads of Tokyo Bekana
- ½ cup Mayo
- ¼ cup Apple Cider Vinegar
- 1 tsp Salt
- ½ tsp Pepper
- Optional veggies: radishes, carrots, red onion, green onions
Rinse and chop Tokyo Bekana and all vegetables to go into the coleslaw. Whisk together all sauce ingredients and toss with vegetables.
Tokyo Bekana Chopped Salad
The crunch from the Tokyo Bekana and other fresh vegetables along with the tang of this dressing makes for a refreshing and satisfying salad. This is dinner at our house in the middle of the season when everything is fresh and the sun makes other greens wilt.
Ingredients:
- 1-2 heads Tokyo Bekana, chopped
- ½ cup sweet peppers, chopped
- ½ cup cucumber, chopped
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, thinly sliced
- ¼ cup sliced pepperoncinis
- 1 cup cooked Chickpeas
- ¼ cup Provolone, chopped
- ¼ cup Mozzarella pearls, halved
Red Wine Vinaigrette:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tsp dijon mustard
- 1/2 shallot, finely chopped
- 1 garlic clove, finely chopped
- 1 tablespoon dried oregano
- 1/2 teaspoon sea salt
- freshly ground black pepper
Wash and chop all vegetables and place in a large bowl. Whisk together dressing ingredients and pour over vegetables. Add chopped cheese last and serve.