Search This Blog

Saturday, July 16, 2016

Bok Choi Apple Salad

This is a salad that uses fresh bok choy--so no heating up the kitchen, and it keeps its lovely crunch to boot.  The balsamic vinegar and raisins give the dressing a dark color, so the salad doesn't have the best curb appeal, but you could use golden raisins and white balsamic vinegar to make it more attactive--but the flavor is excellent!

    • 6 cups finely chopped bok choy
    • 1 large apple, shredded
    • 1 large carrot, shredded
    • 1/2 cup chopped red onion
    • 1/2 cup buttermilk
    • 1/2 cup cashews or 1/4 cup cashew butter
    • 1/4 cup balsamic vinegar
    • 1/4 cup raisins
    • 1 teaspoon Dijon mustard
    1. Combine bok choy, apple, carrot, and chopped onion in a large bowl.
    2. Blend soy milk, cashews, vinegar, raisins, and mustard in a food processor or high-powered blender. Add desired amount to chopped vegetables.

No comments:

Post a Comment