Bok Choy is a great base for salads and a great way to use up leftover vegetables you have hanging around in your refrigerator. This isn’t really a recipe, it’s just ‘here’s how I did it, now you make it with what you have’ method.
I needed a big salad for a pot-luck BBQ so I took my “week 2 CSA share” of salad worthy ingredients and chopped them up. I used my bok choy, pea shoots, haukari turnips, and some walking onions leftover from week 1 CSA share.
Here they are all chop-chopped up.
I had some avocado, macadamia nuts, red onions, and cucumbers in my refrigerator so I added those with an Asian salad dressing, just whisk this all together and pour over your salad.
- 1/3 cup rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon grated peeled ginger
- 3 tablespoons olive oil
- 3 tablespoons toasted sesame oil
This is one of those salads that travels well and is good the next day.
Have a great week, now go play with your food!