Here is an interesting salad recipe from the Institute for Integrative Nutrition. Bok Choy is part of the Brassicaceae family (cabbage family) of vegetables, which also includes broccoli, cauliflower, brussels sprouts, cabbage and kale. These vegetables are extremely nutritious as they are high in phytochemicals (antioxidants), vitamins, minerals and fiber. Eating them raw or lightly steamed helps to maintain their highly nutritious quality.
Prep time: 7 minutes
Yield: 4 servings
6 stalks bok choy (about 1/2 head), thinly sliced
1/2 small red onion, thinly sliced
1 granny smith apple, sliced
1/2 cup toasted sunflower seeds
1 teaspoon ground coriander
1 teaspoon dijon mustard
2 tablespoons apple cider vinegar (or lemon juice)
1/4 cup olive oil
2 teaspoons honey or brown rice syrup
salt and black pepper to taste
1. First make the dressing by combining all the ingredients and whisking well.
2. Chop all the salad ingredients, leaving the apples until last. Mix in a salad bowl.
3. Toss salad with half the dressing. Add additional dressing if desired.
4. Eat immediately, or chill for up to one hour and then add the apples just before eating.