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Fresh and Tasty Bok Choy Salad

With the start of 2017, many people will be taking part in a detox or cleanse.  If you are participating in one or just making a more conscious effort to eat better, you will love this bok choy salad.  It is filled with fresh vegetables and dressed with a tangy ginger vinaigrette.

This bok choy salad is colorful, tasty and nutritious!

We were going to kick off the new year with an online version of our Whole Family Reset program but since we are committed to a variety of workshops and talks in January, we decided to postpone it. We will be facilitating the Whole Family Reset in our community. If you live in Victoria, BC and are interested, please reach out to us.

Now, back to this delicious salad.

Have you every had bok choy?

Perhaps as steamed, sauteed or part of a stir-fry?

But have you had it raw? As in a bok choy salad?  If not then you’ve been missing out.

Here are some facts about this amazing food:

  • it has been enjoyed in China and other Asian countries for over 1500 years!
  • this Asian vegetable belongs to the cruciferous family and certainly contains all of those wonderful nutrients
  • it contains a full spectrum of 70 antioxidants
  • it is made up of sulfur-containing compounds, glucosinolates that have shown to reduce cancer risk
  • has a high content of vitamin A, C, and manganese

There are many other health benefits to bok choy but instead of spending time researching it, just go ahead and make this amazing bok choy salad.

If you are looking for a meal-plan idea, add it as a side to one of our favorite chicken recipes and some roasted asparagus.

All you need to turn this bok choy salad into a meal is to add Ayla's One-Pan Chicken and roasted asparagus, as pictured in this graphic.

 

Fresh and Tasty Bok Choy Salad

(Gluten-free, dairy-free, nut-free, vegan, Paleo)

Serves 4-6

Ingredients:

4-6 baby bok choy

1 organic red pepper, cut into thin slices

1 large organic carrot, julienned or shaved ribbons using a vegetable peeler

4-5 green onions, chopped

Vinaigrette:

1-inch of fresh ginger, peeled and sliced

2 cloves of garlic, peeled

2 tablespoons of coconut vinegar

1 heaping teaspoon of Dijon mustard

1 tablespoon of lemon juice

1 teaspoon of coconut aminos

1 teaspoon of chili flakes

1/4 cup of avocado oil

1-2 teaspoons of sesame oil, optional

Salt and pepper to taste

Instructions:

  1. Slice the bok choy into bite sized pieces.
  2. Using a salad spinner, soak and rinse the bok choy 2-3 times to remove all the dirt.
  3. Dry and put into a serving bowl.
  4. Add the pepper, carrot, and green onions, set aside
  5. In a blender combine ginger, garlic, coconut vinegar, dijon, lemon juice, coconut aminos, chili flakes.
  6. With the blender running, slowly add in oil until combined.
  7. Taste and season appropriately.
  8. When ready to serve, toss the salad with dressing and enjoy!