From Gone Raw
A quick, easy and super yummy asian bok choy salad. Baby or regular bok choy can be used.
Ingredients:
5 baby bok choys
1/4 c sesame oil
1 tbsp nama shoyu or wheat free tamari
1 tbsp apple cider vinegar
1-2 tbsp fresh squeezed orange juice
1-2 tsp lime juice
1/2 tsp fresh ginger, minced
optional:
1 garlic clove, minced
shredded carrots, cherry tomatoes or other vegetable
1 tsp toasted sesame oil (not raw)
Preparation:
Using baby bok choy, cut the stems to about 1 inch, keeping the leaves whole add all to a bowl. Combine marinade ingredients in a jar and shake well. Pour dressing over bok choy and serve immediately or marinate for 1-2 hours to let the bok choy soften. Keeps in refrigerator for up to two days.
This was a very last minute "throw something together for work" salad that I decided to make this past weekend. I made a much smaller version of it to take to work with me. I also added some baby romaine to mine, just to bulk it up a bit. It's delicious!! The dressing makes it!
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