I got lucky; I have two awesome parents, both who love food and instilled a love of food and cooking in me. From my mother, I got a very technical aspect of cooking (hence my love for baking); from my father, an innovative spirit (sometimes resulting in complete failures, but more often than not, astounding success). Today's recipe is inspired by a recipe from my mom, but altered/improved/healthified by me. Paleo-friendly, vegan/vegetarian-friendly*, perfect as a side with a huge hunk of grilled meat (aka husband-friendly).
Bok Choy Salad 2.0
inspired by a recipe from my momma
makes several cups-worth of salad, enough for 4 large side salads
1/2 cup almonds, sliced or chopped
1/4 cup peanuts, chopped (optional)
1/4-1/2 cup sesame seeds
1-2 tbs butter (*coconut oil would probably be great, or a dairy-free butter substitute)
squirt of honey (*agave, maple syrup, or plain cane sugar works fine too)
1 large/2 small Bok Choy bunches (I've used baby Bok Choy, but you need about 6 of them to get the same amount)
5 scallions (green onions) chopped
1 large/2 smallish carrots, finely diced
Dressing:
2 tbs honey/agave/maple syrup
1/4-1/2 cup olive oil
2 tbs - 4 tbs white vinegar
1 tbs soy sauce
Toss the chopped/sliced nuts, sesame seeds, butter, and a bit of honey in a skillet. Let brown and get nice and fragrant. Set to the side and let cool.
Finely chop the Bok Choy (including the leaves) and scallions. Dice the carrots and toss them all together in a big bowl. Add the browned nuts/seeds. Chill.
I like to make the dressing in a separate little container and dress the salad as you serve it. I never use the entire amount of dressing, so I like to do it little by little and add more if necessary. The amounts for the dressing ingredients vary because it will depend on how much dressing you like, and how acidy/vinegary you want it to be. Taste! See what you think and adjust from there!
So, toss it all together and enjoy! Saves well when the salad and dressing are stored separately. Let me know what you think.
inspired by a recipe from my momma
makes several cups-worth of salad, enough for 4 large side salads
1/2 cup almonds, sliced or chopped
1/4 cup peanuts, chopped (optional)
1/4-1/2 cup sesame seeds
1-2 tbs butter (*coconut oil would probably be great, or a dairy-free butter substitute)
squirt of honey (*agave, maple syrup, or plain cane sugar works fine too)
1 large/2 small Bok Choy bunches (I've used baby Bok Choy, but you need about 6 of them to get the same amount)
5 scallions (green onions) chopped
1 large/2 smallish carrots, finely diced
Dressing:
2 tbs honey/agave/maple syrup
1/4-1/2 cup olive oil
2 tbs - 4 tbs white vinegar
1 tbs soy sauce
Toss the chopped/sliced nuts, sesame seeds, butter, and a bit of honey in a skillet. Let brown and get nice and fragrant. Set to the side and let cool.
Finely chop the Bok Choy (including the leaves) and scallions. Dice the carrots and toss them all together in a big bowl. Add the browned nuts/seeds. Chill.
I like to make the dressing in a separate little container and dress the salad as you serve it. I never use the entire amount of dressing, so I like to do it little by little and add more if necessary. The amounts for the dressing ingredients vary because it will depend on how much dressing you like, and how acidy/vinegary you want it to be. Taste! See what you think and adjust from there!
So, toss it all together and enjoy! Saves well when the salad and dressing are stored separately. Let me know what you think.