Tuesday, May 4, 2010

Crunchy Bok Choy Salad

I love foods that crunch-  apples, warm tortilla chips, freshly picked green beans, cucumbers, radishes, you get the idea. I understand how strongly people can react to texture- I didn't eat mushrooms for the longest time because I'd always been served slimy button mushrooms- so if you love crunch, you'll love this salad!

I had some fresh bok choy in my fridge- one of my fave greens- and decided to create a crunchy salad with an Asian spin- bok choy leaves with their equally yummy stalks, crisp Asian pear, red onion, radicchio, and a lovely bunch of radishes that I picked up at the Greenmarket, though feel free to use daikon slices instead of radish slices. Bok choy is full of calcium and vitamins A and C, definitely worth adding to your list of healthy salad components!

Top with your fave salad dressing, or do as I did and whisk together a little lime juice, ground ginger, mint, and olive oil. It won't make for a soggy salad & dressing mix- promise! :)

The Whats:

* 1 bunch bok choy, both stalks and stems chopped
* 1 small head radicchio, chopped
* half a medium red onion, sliced
* 1 Asian pear, peeled and diced
* 1 bunch radishes, sliced

The Hows:

1) Layer bok choy stalks, bok choy leaves, red onion, radicchio, Asian pear, and sliced radishes in a large salad bowl. In a small bowl, whisk together a dressing of olive oil, mint, ground ginger, and lime juice (add ingredients to your taste) and drizzle over salad. Serves 4.


hbobier said...

Do you know the difference between bok choy and baby bok choy? Last summer I stocked up on regular bok choy, but now the baby bok choy is much less expensive so that's what I've been getting at Trader Joe's.

Is there a difference?

The Friendly Veg said...

Baby bok choy is more mild and takes less time to cook. I actually like to use raw baby bok choy leaves and stuff them with fillngs (I posted a recipe awhile ago with bbc and veggie fried rice!), kind of like you would an endive.