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Author Notes: I can never resist buying tiny bundles of baby bok choy with their brilliant contrast of dark green and bright white at the farmer's market come spring. I've always heard how healthy it is for you, and so wondered how it would taste raw. It can be pretty bitter when cooked. In it's raw state it still has some bitterness, but when paired with a tangy sweet dressing, it's quite fresh and intriguing! - kitchentangents
Baby Bok Choy Salad
- 4 bunches baby bok choy
- 1 lemon cucumber (or half of an English cucumber)
- 1 orange (my favorite is cara cara, similar to a blood orange)
- 1 tablespoon toasted sesame seeds
- Wash and pat dry bok choy, chop into bite size pieces and put into a large bowl. Discard the last inch of the root ends.
- Dice cucumber and add to bowl along with peeled and chopped orange.
Asian Inspired Dressing
- 3 tablespoons Bragg's Amino Acids (or low sodium soy sauce)
- 1 garlic clove, crushed or minced
- 2 tablespoons dark brown sugar
- 1 tablespoon seasoned rice vinegar
- 1 teaspoon fresh grated ginger (or 1/2 teaspoon powder)
- 3 tablespoons olive or peanut oil
- Whisk dressing ingredients in a small bowl and then toss with veggies. Sprinkle with toasted sesame seeds and serve.
- This recipe was entered in the contest for Your Best Spring Vegetable Recipe