{recipe} Vivid Choi Salad Dressing

Vivid Choi, growing beautifully.
Vivid Choi, growing beautifully. It has these pretty, frilled edges.

This week is the first time I’ll be working at a farmers’ market for myself. For 4 years I have (and still do) work with Kilpatrick Family Farm at the Saratoga & Glens Falls Farmers’ Markets. I really, truly love it.

Since starting Little Sparrow Farm I was uncertain about how I’d sell my products this summer. Since my farm is so small I was worried I wouldn’t have enough product to go to a market, and since my Wednesdays and Saturdays are already filled up by the other markets, I didn’t quite know which other market I should attend.

I’ve been selling to friends and to Good Morning Cafe in Ballston Spa, but then I realized I definitely do have extra. As luck would have it, there was one spot left for me at the Ballston Spa Farmers Market on Thursday afternoons. I love living in the Village of Ballston Spa, so it’s incredibly exciting to have this be the first market I ever do. Sure, it isn’t super busy like Saratoga, but the customers are all locals, and I’m looking forward to being able to provide them with tasty, healthy food.

Look how pretty!
Look how pretty!

One thing I wanted to grow this year is Vivid Choi. This is a new variety of choi from High Mowing Seeds. The stalks are multicolored, almost like a pale version of rainbow chard. I decided to seed it pretty heavily so that I could harvest it as baby greens for salads. Since many people have never had baby choi (or choi at all) I wanted to create a recipe I could give to my customers.

My inspiration for this was Jillian’s Asian Greens Salad. I love this salad. It’s so good. We’ve even made it with Napa Cabbage and it’s just fantastic. However, I mostly just wanted to create a dressing, because my salad toppings change constantly with what’s in season, and what I’m in the mood for.

For this salad, top the baby Vivid Choi greens with:

  • thinly sliced radish
  • thinly sliced Hakurei turnips
  • shredded carrot
  • toasted nuts or seeds
  • cooked tofu or tempeh
  • grilled chicken or beef
  • spicy Asian pork
  • slices of citrus

I also wanted to make a dressing with ingredients I had on hand, as I didn’t want to make an extra trip to the store. Really the dressing is incredibly easy to customize, so don’t sweat it if you don’t have everything.

All ready to get whisked!
All ready to get whisked!

Recipe: Vivid Choi Salad Dressing


  • 1/4 t. powdered ginger (or mince a “thumb” of fresh)
  • 1/4 t. garlic powder (I used Kilpatrick Family Farm’s which is powerful, double this if using store-bought, or use a large clove of fresh garlic, minced)
  • 1/4 t. mustard powder
  • 1/2 t. sesame oil
  • 1 t. local honey
  • 1 t. mirin (a sweet, rice wine often used in teriyaki sauces)
  • 1 T. rice vinegar
  • a pinch of salt
  • a pinch of red pepper flakes (optional)


  • Whisk all ingredients together in a small bowl. This should make enough for two salads, if dressed lightly. DONE!
The finished product.
The finished product.

3 Comments Add yours

  1. Courtney Curtis says:

    Hi Erika! Wanted to say congratulations as I didn’t know about your Ballston Spa spot! How neat! I know it will be great! Thank you for the dressing. We are enjoying a lot of fresh salads now and a new dressing is always a treat!

  2. itsmeval says:

    Reblogged this on Itsmeval's Blog and commented:

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