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
- 4-5 bulbs Baby Bok Choy, washed and chopped
- 2 cups Shredded Carrots
- 1 cup Cucumber, chopped
- 4 Scallions, chopped
- 1/4 cup Sliced Almonds, toasted
Dressing
- 2 tbs Rice Wine Vinegar
- 1 tbs Coconut Aminos
- 2 tbs Swerve Sweetener
- 1 tbs Fresh Ginger, zested
- 1/4 cup Olive Oil
- 2 tbs Seseame Seeds, toasted
Instructions:
- In a large bowl combine the salad ingredients.
- In a separate bowl whisk together the ingredients for the dressing.
- Add dressing to the salad and toss until combined. Optional – top with extra sesame seeds, almonds, or scallions.
