Bok Choy – a type of Asian cabbage – has never gotten much love in my kitchen until recently.
After learning it’s such a powerful antioxidant, lowers inflammation, and improves digestion I’ve been looking for reasons to add it to my weekly grocery list. . . .and that’s how I came up with this Boy Choy Salad!
Like most greens, the baby version is less bitter and tough. For this reason, I used baby bok choy in the recipe where it is eaten raw. When cooked in a stir-fry, the regular version is fine. Both are packed with calcium, magnesium, potassium, sulfur, folic acid, and vitamin B6.
Ingredients:
Salad
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4-5 bulbs Baby Bok Choy, washed and chopped
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2 cups Shredded Carrots
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1 cup Cucumber, chopped
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4 Scallions, chopped
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1/4 cup Sliced Almonds, toasted
Dressing
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2 tbs Rice Wine Vinegar
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1 tbs Coconut Aminos
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2 tbs Swerve Sweetener
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1 tbs Fresh Ginger, zested
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1/4 cup Olive Oil
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2 tbs Sesame Seeds, toasted
Instructions:
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In a large bowl combine the salad ingredients.
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In a separate bowl whisk together the ingredients for the dressing.
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Add dressing to the salad and toss until combined. Optional – top with extra sesame seeds, almonds, or scallions.
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