Bok Choy Chopped Salad

Hello everybody, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, bok choy chopped salad. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Bok Choy Chopped Salad is one of the most well liked of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. Bok Choy Chopped Salad is something that I’ve loved my entire life. They’re fine and they look fantastic.

Slice off the bottom of the bok choy, then rinse in between the stalks to remove all of the dirt. Dry the stalks with a towel, and slice the head of bok choy where the stalks meet the leaves. Cut each stalk into thirds lengthwise and dice. In a large bowl, combine the chopped baby bok choy and green onions.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook bok choy chopped salad using 13 ingredients and 2 steps. Here is how you cook it.

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The ingredients needed to make Bok Choy Chopped Salad:
  1. Take vinaigrette:
  2. Prepare 2 T rice vinegar
  3. Take 1 T low-sodium soy sauce
  4. Take 1 tsp toasted sesame oil
  5. Prepare 1 tsp agave nectar or honey
  6. Take minced zest and juice of 1 small lemon
  7. Make ready to taste black pepper
  8. Get salad:
  9. Get 3 heads baby bok choy, trimmed and thinly sliced (3 cups)
  10. Get 1⁄2 c shredded carrots
  11. Take 1⁄4 c slivered red onion
  12. Take 1⁄4 c fresh cilantro
  13. Prepare 1⁄4 c roasted salted cashews, chopped

Save seasoning packet from ramen noodles for another use. Blend soy milk, cashews, vinegar, raisins, and mustard in a food processor or high-powered blender. Combine the bok choy, green onions, almonds, and chow mein noodles in a salad bowl. Bok choy can vary in flavor, size and color.

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Instructions to make Bok Choy Chopped Salad:
  1. In small bowl, whisk together vinaigrette ingredients.
  2. In large bowl, toss salad ingredients together. Drizzle with vinaigrette and top with cashews.

Combine the bok choy, green onions, almonds, and chow mein noodles in a salad bowl. Bok choy can vary in flavor, size and color. Varieties with larger leaves work great for salads and soups, and those with narrower heads are perfect for stir-fry meals. Heat a wok or skillet over medium-high heat. Add a teaspoon of olive oil or butter and add the chopped stalks along with a minced garlic clove and a pinch of chili flakes (if you like).

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