Saturday, October 6, 2012

Bok Choy Salad


I found this recipe at Allrecipes . com.  It appealed to me because it included a number of vegetables.  I had planned to make a stir fry but this persuaded me to make a salad.  I added additional honey since the consensus of opinion was that it needed toning down.  I had too much liquid for the amount, I made, and drained some out.


Spicy Bok Choy Slaw (adapted)

Ingredients:

1 head bok choy, finely shredded
1 cucumber, finely shredded
3 carrots, peeled and finely shredded

3/4 cup apple cider vinegar
1/4 cup coarse-grain brown mustard
1/4 cup soy sauce
2 tablespoons honey
1/8 teaspoon shredded ginger
black pepper to taste

Method:


 Place the shredded bok choy, cucumber, carrots, and cherry peppers into a large salad bowl.  (I shredded the vegetables in my food processor.)

Pour  the apple cider vinegar, brown mustard, soy sauce, and honey into a small bowl and mix well.

Pour the dressing over the vegetables and toss. Refrigerate from 1 hour to overnight. 

Before serving, sprinkle with roasted ginger and black pepper; toss again to serve.
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