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This week's boxes are full of smoky celeriac, nice sized cauliflower, ripe pumpkin,
fresh spinach and wombok, plus the usual staples of local carrots and spuds.
This week's boxes are full of smoky celeriac, nice sized cauliflower, ripe pumpkin, fresh spinach and wombok, plus the usual staples of local carrots and spuds.
EASY, FRESH BOK CHOY SALAD RECIPE WITH ASIAN GINGER SALAD DRESSING

EASY, FRESH BOK CHOY SALAD RECIPE WITH ASIAN GINGER SALAD DRESSING

Dressing:
1" piece fresh ginger, peeled and quartered
2 medium garlic cloves, peeled
2 Tbs seasoned or regular rice vinegar or white wine vinegar
1 Tbs hot Chinese mustard (look in the Asian section of any supermarket) or Dijon mustard
1 Tbs lemon juice
1 tsp soy sauce
1/4 c sesame oil (olive oil works too)
pinch red pepper flakes

Salad:
1/2 head bok choy, leaves torn and whites sliced on a diagonal
5 green onions, chopped (stems too)
3 mini bell peppers or 1 smallish bell pepper, sliced
1 carrot, shaved with veggie peeler
1/4 c plain roasted peanuts, crushed (for topping)

To make the dressing, combine all the dressing ingredients in a food processor or power blender and puree completely smooth.

Combine all the salad ingredients and toss. Top with dressing and peanuts. Makes 2 large salads.

https://eathealthyeathappy.com
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