If you planted a winter garden, I hope so included some bok choy! It’s ready now, so pick it (or pick it up at your local farmer’s market). I love bok choy in an easy weeknight stir fry, and I especially love it braised so it’s a bit creamy. But bok choy is also delicious eaten raw! Just chop it up and toss it with a dressing that has some sweetness to cut any bitterness in the leaves. Add some nuts or seeds for crunch, and you’ve got a light, delicious lunch. Get the dressing recipe for our Simple & Bright Bok Choy salad after the jump…
Carefully wash and chop 2 big bunches of bok choy.
Whisk following ingredients to make dressing:
1 tbls olive oil
1 tsp toasted sesame oil
1 tbls rice vinegar
1 tbls soy sauce
1 tsp sugar
Toss bok choy in dressing and top with toasted sesame seeds
This salad is also delicious with diced green onions, chopped cashews or almonds, or even some quinoa, but I like it simple and sweet.
