Our first time trying Bok Choy was love at first bite. It's an especially healthy food because of its iron content and serious dose of Vitamin C - nearly 80% of your daily recommended. Since Vitamin C helps the body absorb iron, you're killing about 4 birds with one stone.
Ingredients for the Salad
1 head of bok choy
1 c. shredded carrots
about 1 T sesame seeds
Ingredients for the Dressing
3 T. toasted sesame seeds [leave untoasted if you prefer a 100% raw salad]
2 cloves of garlic, minced or pressed
⅓ c. white wine vinegar
2 T raw honey
2 T olive oil
2 T tamari
Pull the bok choy stalks away from the center one by one and rinse them to remove dirt and debris. Chop 8-10 stalks horizontally into ½" thick pieces, all the way from the white bottom to the top of the leaves.
In a large bowl, combine the chopped bok choy, carrots, and 1 Tablespoon of sesame seeds. Mix together. Set aside.
Toast 3 Tablespoons of sesame seeds in a skillet over medium heat, tossing or moving them often to evenly toast them. [This step is optional. You can skip toasting the sesame seeds if you want to keep the salad 100% raw.]
Add the toasted seeds and other dressing ingredients to blender. Mix until it looks like dressing.
Pour the dressing over the bok choy and mix it thoroughly using salad tongs [or what ever it takes to get the job done]. For maximum flavor, cover the bowl and allow the salad to marinate in the refrigerator for 15 minutes or longer.
This is an easy, quick recipe that fills you up and still feels light. And it's so flavorful! Especially if you have the time to let it marinate for a bit. Let us know what you think of this Asian bok choy salad!