Bok Choy Salad and Ginger Dressing


With amazing amounts of vitamins C, A, and K, among other nutrients, Bok Choy will do wonders for you (it has one of the highest nutrient-to-calorie ratios next to Kale). It’s also just as delicious raw as it is cooked, so I decided to chop it up and use it in my favorite asian salad.
The roasted edamame and almonds give the salad a nice, tasty (and healthier) crunch that can replace peanuts or uncooked ramen noodles. Lastly, the dressing is refreshing and flavorful, but gives the salad a good kick. Delicious and nutritious – I hope you enjoy!

Salad: (serves 4)

1 head of bok choy, chopped
1 carrot, grated
1/2 cup dried or roasted edamame
1/2 cup sliced roasted almonds
1/4 green onion, finely diced


2 tsp Rice vinegar
1.5 tsp Soy sauce
1 tsp Toasted sesame seed oil
1/2 tsp Fresh Ginger, grated
1/2 tsp Fresh lemon juice
1/4 clove of garlic, crushed
Freshly cracked black pepper to taste


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