Full Moon Salad

We created this salad on the December full moon. This uses similar ingredients as in the fresh toppings in Posole, which is a classic Mexican soup that we love. Instead of the traditional radishes and green cabbage, we use turnips and bok choy. Posole often is served on special occasions, and a full moon in December is cause for celebration, bringing in a little more light when the days are shortest, a week away from the winter solstice. So, Full Moon Salad. . .

The basic ingredients: Red Turnips, Bok Choy, and Italian Kale

Lightly toss together in a large bowl:

  • 1 cup thickly shredded turnips
  • 1 cup diced bok choy
  • 1/2 cup chopped Italian kale

(or any amount of the above ingredients in the same ratio)

Use a coarse shred plate size and cut the turnips in halves or quarters before feeding through
shredding turnips
A food processor makes shredding easy
Shredded turnips look great, have a nice texture and a milder flavor than chunks or slices

We grow several types of bok choy, and any of them will work well in this recipe. Try the different types to see which you like best. Use both the stems and the leaves of bok choy.

bok choy
Mei qing choy
Joi choi
Full Moon Salad diced bok choy
Dice the bok choy
Strip the leaves from the kale stems, setting aside the stems for broth or juicing
Chopping kale
Chop the kale
One cup each of turnips and bok choy, and half a cup of kale
Lightly toss the three ingredients. Increase the amount as desired, using the same ratio
Extreme closeup of Full Moon Salad, ready for dressing


Full Moon Salad Dressing 

Full Moon Salad Dressing Ingredients

Puree together in a food processor or powerful blender:

  • 1/2 cup cilantro
  • 1/2 cup onion greens (save the lower part for another use)
  • 1/2 ripe Florida avocado
  • 1/4 cup lime juice (or lemon juice will do)
  • 1 Tbsp coconut oil
  • 2 Tbsp toasted sesame oil
  • 1 tsp sea salt
  • 1 tsp sugar (optional)
Puree the dressing ingredients

This will make more dressing than you need for the amount of salad above, but you will want the dressing for other uses anyway, and it will keep well refrigerated for several days.

Store the extra dressing in a jar and refrigerate

Lightly toss the dressing on the salad to coat, but not smother. Top with a sprinkling of black sesame seeds.


It can be plated out simply
Or have some fun and make it a Full Moon Salad in a Tortilla Star

Eat this salad on its own, or use it as a fresh topping for a brothy soup like posole or beef stew, or as a side for beans and rice. It also makes a great plating foundation for grilled vegetables or fish.

December full moon over Worden Farm

4 thoughts on “Full Moon Salad

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.