I have been making this Asian salad for years using nappa cabbage. As a Whole Foods Market Ambassador we are given a monthly theme on certain ingredients to create a recipe. This months theme is all about leafy greens and bok choy makes that list. I wish to thank Whole Foods Market for supplying me with a gift card to pruchase the ingredients.
For more info on other leafy greens and additional recipes you can check out the links and info from Whole Foods Market at the end of this post.
With January being a month of new years resolutions existing of trying to incorpoate more healty habits. This Bok Choy Asian Salad can foot the bill without sacrificing flavor. The crisp bok choy is light and refreshing while adding the toasted almonds and sesame seeds add a delightful crunch. Adding additional veggies certainly pumps up the nutritional content and the option of adding a grilled breast can increase the protein. If you wish to omit the chicken it is makes a great vegetarian dish. The dressing for this salad can be taylored to everyones unique taste. With plenty of Asian dressings on the market you can certainly choose your favorite one to top this salad.
Two of my favorites are Braggs Ginger Sesame and Cindy`s Kitchen Double Garlic, Ginger and Lime. I sometimes even make my own by combining some rice vinegar with some toasted sesame oil, a little fresh minced garlic, a drzzle of honey to sweeten and dash of siracha to add a bit of a kick.
Bok Choy Asian Salad
1 Bunch Bok Choy, chopped
1 Bunch Green Onions, sliced
1/4 Cup Almonds, chopped
2 Tablespoons Sesame Seeds
1/2 Cup Each Brocoli, Carrots and Sugar Snap Peas, chopped.
1 Grilled Chicken Breast, sliced (optional)
This recipe makes two large entree salads. It is perfect if you are just cooking for two or want to have a dinner for one with lunch the next day as was the case for me.
Directions
Chop almonds and place in dry skillet. Add sesame seeds and toast over medium heat until toasted.
Toss bok choy and green onions in large bowl and place all of the greens in serving bowl. Top with remaining veggies, grilled chicken and toasted nut mixture. Top with dressing of choice. Enjoy!
Branch out this new year by trying different leafy greens and choys. These are great for juicing, stir-frying, salads, and braising. Each one is unique and can add texture, flavor, and nutrition to your cooking in different ways.
Leafy Greens:
Chard: Great for Stir Fry!
http://www.wholefoodsmarket.com/recipe/creamy-sesame-greens
Kale: Excellent for Juicing or Smoothies!
http://www.wholefoodsmarket.com/recipe/avocado-salmon-salad-kale
Mustard Greens: Pungent & Spicy!
http://www.wholefoodsmarket.com/recipe/asian-greens-salad-ginger-miso-dressing
Collard Greens: Nutrient Dense with Mild Taste!
http://www.wholefoodsmarket.com/values-matter/make-citrus-roasted-paiche-collard-wraps
Arugula: Peppery & Great for Salads!
Spinach: Mild Flavor, Great for Juicing!
http://www.wholefoodsmarket.com/recipe/spinach-salad-aduki-beans-and-satsuma-vinaigrette
Choys:
Bok Choy: Best for Stir-Fry and Braising!
Gai Choy: Mustardy & Spicy!
Gai Lan: Try it Steamed! Shanghai: Sweet & Delicate!
Baby Bok Choi: Like Chard? You’ll Love This!