Bok Choy Salad

Bok Choy Salad

I wanted to make something Asian inspired and this couldn’t have turned out any better!!!

  • 4 Large Baby Bok Choy
  • Garlic, minced
  • Edamame, frozen ~3/4 cup
  • Fresh Corn, 1 ear sliced off the cob
  • Carrot, julienned
  • Daikon Radish
  • Sesame Seaweed Snacks
  • Ume Plum Vinegar
  • Tamari
  • Toasted Sesame Oil
  • Rice Vinegar

Veggies, cut small to match the size of the beans

1. Preheat oven to 450°.

Bok Choy Ready to Roast

2. Wash bok choy thoroughly while intact.  Slice into quarters lengthwise and wash again just in case there is some grit hiding in the stem.

Roasted!

3. One a cookie sheet lay bok choy in a single layer.  Sprinkle with some fresh garlic and top with ~2 tablespoons tamari and ume plum vinegar each.  Bake for 10-15 minutes rotating once.  Once the greens start to wilt they are pretty much done.  The stems become juicy but stay crisp.

Carrot and Edamame

4. Meanwhile, in a skillet heat up some toasted sesame oil and add some fresh garlic.  Once it starts to soften add a little tamari and rice vinegar.  To this add the frozen edamame and carrot.  Cook for ~5 minutes and then add the corn.  I wanted the corn to still be crisp so I cooked it briefly.  Add more tamari and rice vinegar if needed.

Corn Added

5. Assemble salad: Bok choy on the bottom topped with the carrot-edamame-corn salad.  Garnish with some daikon radish and lastly top with seaweed snacks that have been crumbled.

Bok Choy Salad

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