Big on Bok Choy: Delicious Summer Salad
If you've ever had Chinese food, chances are you've eaten bok choy. Unfortunately, it may have been wilted from overcooking and slathered in a greasy sauce. But as a cruciferous vegetable and member of the cabbage family, bok choy is full of vitamins and minerals, including Vitamins A, C, Beta Carotene, calcium, fiber, potassium, B6 and folic acid which provide plenty of health benefits.
Bok Choy is a powerful antioxidant and can reduce the risk of some cancers. It can also lower cholesterol and support healthy digestion.
Related: Sesame Salad Dressing
With a mild flavor and tender crunch, bok choy pairs well with bold tastes like garlic and soy sauce and spices like crushed red pepper or with more subtle hints like lemon, olive oil and toasted sesame seeds. Try bok choy raw in place of salad greens, sauté it in stiry fry or simply steam it and drizzle with olive oil and lemon.
Related: How to Serve Fruit as Dessert
Bok Choy Summer Salad
Combine in a serving bowl:
1 large head of bok choy or 4-6 smaller heads, chopped
1 Tablespoon chives, chopped
1 small peach, diced
¼ cup slivered almonds, toasted
Drizzle with this light but flavourful vinaigrette:
1 teaspoon onion or shallot, minced
1 Tablespoon lemon juice
1 teaspoon Dijon mustard
2 teaspoons Mirin, a rice wine used in cooking
1 ½ teaspoons organic extra virgin olive oil
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