As I explore new vegetables, I find that I like them. I don't quite understand this. How did I get through life without bok choy, kale, asparagus and purple carrots? There is a whole new world out there and as a great grandmother, I am now discovering it. " Better late than never," definitely fits.
OK, you guessed. I bought bok choy with no plans for it and I made this yummy salad. I definitely did not want a salad. I wanted cooked bok choy but I asked my hubby to get me a recipe and he brought me a salad. Being fair, I decided to make it. It turned out to be one of the best salads, I have made.
This is an Allrecipes.com dish which you can find here. Of course, I altered the recipe. It is much more fun to be creative when you cook. I do remember the days when each word of a recipe had tremendous meaning. Now, it is change in the middle of everything and make a completely different recipe, using one of the ingredients.
I did use the dressing in this recipe and we like it and I can see using it on broccoli, green beans, rice ...... use your imagination.
Yummy Bok Choy Salad
1/2 cup olive oil
1/4 cup white vinegar
1/3 cup white sugar
3 tablespoons soy sauce
2 bunches baby bok choy, cleaned and sliced
1 bunch green onions, chopped
2 cups shredded cabbage
1/2 orange pepper, chopped
1/8 cup slivered almonds
Mix together olive oil, white vinegar, sugar, and soy sauce.
Combine the bok choy, green onions, almonds, bell pepper and cabbage in a salad bowl. Toss with dressing, and serve.
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