Crunchy Bok Choy and Carrot Salad with Scallions
This salad is a lot like a slaw: super crunchy, acidic and fresh. It would be delicious served aside grilled fish, pork, or tempeh. We recommend low-sodium soy sauce to keep the salt levels down. Add more chili garlic sauce if you like spice.
Prep Time
20 minutes
Cook Time
30 minutes
Yield
6 Servings
Ingredients
3 tablespoons lime juice
2 teaspoons chili garlic sauce
1 teaspoon soy sauce
1 tablespoon vegetable oil
1 teaspoon sesame oil
1 pinch sugar
1 bok choy
3 cups greens
1 bunch scallion
1 carrot
1⁄2 cup mint, fresh
1⁄2 cup cashews (roasted & salted)
Instructions
Combine the lime juice, chili-garlic sauce, soy sauce and vegetable and sesame oils in a jar with a tight-fitting lid. Shake vigorously to emulsify. Add a pinch of sugar, if needed, to balance the flavor.
In a large bowl combine the bok choy, greens, scallions, carrot, mint and cashews. Drizzle with 3 tablespoons of the dressing and toss gently to coat the greens. Add more dressing as needed.
