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.

2 comments:

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.