Easy Bok Choy Salad is not only easy, deliciously light, refreshing, but it’s also the flavor is exquisite. Bok choy stays crunchy and savory for hours. Consequently, the mild flavor of bok choy will have you wanting to use it in a multitude of recipes. Wait until you hear about its health benefits.
Bok Choy is a variety of Chinese “non-headed” cabbage. Which means “white vegetable” in Chinese. However, not all bok choy has a white stem, for instance, it can be green, yellow and purple. Importantly, no matter what the stem color it is chock-full of nutrients. We are talking over 21 nutrients, rich in beta-carotene, antioxidants, anti-inflammatories, vitamins A, K, C, magnesium, and zinc, damn! That isn’t everything. For that reason, researchers say this cruciferous vegetable you too will want to eat it for every meal.
Bok Choy Tips:
- Bok Choy; look for firm stems, bright green leaves, free of brown or yellow spots
- Store; clean and store in a cool environment, crisper
- Lasting time; stored properly should last 5-7 days
This is to say, bok choy is a great vegetable not only for salads, try it in your favorite stir fry, grilled on the barbecue, or lightly sautéed. The less you cook it the more nutritious it will be. All that being said; don’t miss out on using bok choy in all types of dishes, limitless options.
Additional fresh ingredients:
Above all, the ingredients add freshness to this salad. Furthermore, the addition of the green onions and radishes adds just the right hint of flavors. Depending on your radishes, they can add a bit of a bite which is all good. Before serving top with the toasted almonds, yum!
To sum up this recipe, easy. In a hurry to add a side for dinner? This is by far the simplest recipe to date. Having green pea fritters, artichoke panini sandwich, southern jackfruit barbecue sandwich, or a simple pasta dinner, in short, pairs seamlessly with anything.
In short, have fun in the kitchen, don’t take yourself too seriously. Subscribe, share, and let me know how “YOU” made it your own. Share your positive comments and suggestions. Love from VGFL.
- 2 bok choy cleaned, coarsely chopped
- 1/2 cup green onions chopped
- 1/2 cup radishes sliced thin
- 1 teaspoon vegan butter
- 1/2 cup slivered almonds
- salt to taste
- In a glass jar with a lid, mix together olive oil, vinegar, agave, and soy sauce. Close the lid, and shake until well mixed.
- Combine the bok choy, green onions, and radishes in a salad bowl. Toss with dressing, top with toasted almonds and serve.
- In medium saucepan melt butter over medium-low heat adding in almonds and salt. Cook until lightly browned.
- 1/4 cup olive oil
- 1/4 cup white vinegar
- 1 tablespoon balsamic vinegar
- 4 tablespoons agave
- 3 tablespoons coconut aminos or soy sauce