Raw Bok Choy Salad- Plant Based Recipes
In Asia, the nutrient-rich vegetable Bok Choy, has been a staple in everyday meals for at least many centuries, likely longer. In the West, bok choy has become increasingly popular and easier to find even in American supermarkets over the past five years. For those just becoming familiar with Bok Choy, you will probably know it in its most popular form- simply stir-fried with garlic, often with oyster sauce. This leafy green vegetable has numerous antioxidants that are powerful cancer fighters, which remain more potent when eaten raw. Unlike many other leafy greens, bok choy does not impart any unpleasant bitter flavors so dressing them up simply results in a delicious, easy to make salad or side dish that is good enough to stand alone or pairs well with any main dish.
Serves 2 as Entrée Salad or 4 as Appetizer Salad
4 large bok choy, thoroughly washed and roughly chopped into bite-sized pieces
1 small handful of cilantro, roughly chopped (optional)
For the Dressing
4 cloves garlic, finely minced
1 medium sized shallot, finely minced
1 tablespoon soy sauce
1 tablespoon water
1 1/2 tablespoons orange juice
2 tablespoons olive oil
Place the chopped bok choy and cilantro in a large mixing bowl and set aside.
Place the minced garlic and shallot into a small bowl. Whisk in the soy sauce, water and orange juice thoroughly before drizzling the olive oil in slowly while continuing to whisk. Pour the dressing over the bok choy right before serving. Serve as a super healthy stand-alone salad or as a side dish to any fish, poultry or meat main course.