Still suffering from your turkey hangover, but want something tasty, yet not too filling? Here it is–the antidote to Thanksgiving! This bok choy salad isn’t just fresh and light and healthy–it’s delicious and satisfying. And like my massaged kale salad, it’s even better the next day.
- 2 large bunches bok choy
- 4 green onions, chopped both white and green parts
- 2 carrots cut into thin slices
- 1 cup frozen peas
- 1/4 cup slivered almonds
- 1/8 cup sesame seeds, toasted, more it you’d like
- 8 TBS seasoned rice vinegar
- 10 TBS olive oil
- 1 TBS sesame oil
- 1/2 jalapeno, chopped
- salt and pepper to taste
- red pepper flakes for an extra kick
I just planted this bok choy a month ago and it’s gone wild. I usually saute it but wanted to try something different and I was in the mood for a great salad.
I harvested two large bunches and washed them but wasn’t exactly sure how to cut them for the salad.
So I decided to roll them up like a cigar and chiffonade them.
Then I cut across and ended up with good bite size pieces. I liked the white part a lot–it added extra crunch to the salad.
I rinsed it again in the salad spinner then I transfered it to a large salad bowl.
The next part was easy. I chopped the green onions…
Categories: Soups & Salads