Recipe of the Day: Bok Choy Salad
Written by Kate Petersen on June 3, 2008 – 4:48 pm -AAF is stuck tonight in dial-up Hades, so your recipe tonight is a terrific bok choy salad that I ran across a week or so ago. I love bok choy but had never had it raw, so as soon as I saw this I had to try it.
It’s very simple. Take a stalk or two of bok choy, depending on the size of it and how many people you are feeding. Separate the ribs, wash, and slice them (including the greens). Chop up an apple or add some grapes or sliced banana, even some raisins in a pinch; whatever’s in season and you have on hand. Crumble some goat or blue cheese over it. If you have them handy, a small handful of chopped nuts won’t be taken amiss. Toss all this together and top with a vinaigrette or your favorite salad dressing.
Light in calories but filling and full of flavor — your Recipe of the Day.
Posted in Food, Recipes |
4 Comments
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This sounds good, and I was looking for a bok choy recipe as I see it all the time at my local Asian Market. I would probably add some chopped red onion and maybe a little minced garlic for flavor. A good vinegariette of 1/2 C olive oil, 1/4 C unfiltered cider vinegar, salt, pepper, paprika, minced ginger, your choice of herbs and lemon or lime zest to taste. Let sit until mellow.
“Let sit until mellow”
Are your referring to the dish or the cook? LOL! Sorry, could not resist. Warmest regards, Doc.
Yum.
I just happen to have some baby bok choi right here, and was thinking, I wonder how to prepare this stuff?
This post is very serendipitous.
I don’t know why it never occurred to me to eat it raw until I saw this salad idea. I’ve always braised or steamed it lightly. Delicious both raw and cooked, and now I have another tasty way to get my green leafy vegetables.