My homegrown tat soi and arugula greens were ready for harvest today and as I was harvesting I thought about preparation methods for these delicious leafy greens. I decided to toss them together as a salad since they are so fresh and tender! I tend to keep a head of purple cabbage and carrots on hand at all times – I love to add purple cabbage to salad mixes or chopped romaine to add some extra nutrition, and carrots are always useful for recipes! We also had some red Fresno chilies on hand so I went ahead and chopped those up too.

When harvesting fresh greens from the garden, it’s important to rinse them to remove any dirt and debris before serving. I chopped my greens and tossed them into a salad spinner before adding the rest of the ingredients.

I dressed this salad with a vinaigrette using ponzu, olive oil, sesame oil, brown sugar, sesame seeds and fresh chives from the garden. The result was an amazing Asian style salad, but the salad base could be used with a wide variety of dressings and toppings. The salad base would also be fantastic tossed with cooked udon noodles and grilled chicken or tofu as an entree!