Choisam and paksoy have a in common. Both are leafy vegetables of Chinese origin; both are members of the same cabbage family. They are also more or less interchangeable in their preparation and uses. But the difference is in the taste. If a little more spice is your preference, then you should go for choisam as your first choice.
In Chinese cuisine, choisam is a popular leafy vegetable on the menu. But we also appreciate the taste of this somewhat fibrous and crunchy vegetable. EAT ME choisam is a juicy vegetable that can be used in many ways. It doesn't even need to be cooked, as it brings a welcome Chinese accent to a salad as a raw ingredient.
Recipes with choisam
If you want to put choisam on the menu, it is a versatile vegetable that works well in a wok. Combined with noodles and mange tout you can serve a mouth-watering oriental meal. It is also highly recommended as a spicy side dish. And if you like piquancy in your salad, then choisam is your vegetable.
Choisam is easy to prepare. Slice away the base of the vegetable, the leaves can be eaten raw, cooked or stir-fried.
How to use choisam in the kitchen?
- In salads
Choisam stays fresh for longer in the fridge.
Where does choisam come from?
Choisam is cultivated by our growers in the Netherlands and Spain.