Apple Bok Choy Salad Food

HEALTHY APPLE BOK CHOY SALAD

Steps:

• Always thoroughly wash the bok choy a few times. You may even need to rub off some of the soil on its large white bulbs. Drain in a colander. Then thinly slice them.
• Place thinly sliced apples and bok choy into a large salad bowl.
• Add the apple cider vinegar, olive oil, and salt.
• Toss to combine. Refrigerate for at least 30 minutes up to one hour before serving. Best served chilled
• Serves 6 to 8

APPLE BOK CHOY SALAD

Steps:

• Combine bok choy, apple, carrot, and chopped onion in a large bowl.
• Blend soy milk, cashews, vinegar, raisins, and mustard in a food processor or high-powered blender. Add desired amount to chopped vegetables.

CRUNCHY BABY BOK CHOY SALAD

Steps:

• Combine bok choy, scallions, almonds, and sunflower seeds in a large bowl. Set aside.
• In a small bowl combine extra virgin olive oil, sesame oil, honey, soy sauce and red wine vinegar. Whisk together.
• Drizzle the dressing over the salad, toss and enjoy!

APPLE BOK CHOY SALAD

Steps:

• Chop bok choy and set aside in a large bowl. If you haven't worked with bok choy before, see Anne Sainz's notes above.
• Place cashews, milk, vinegar, raisins and mustard in food processor or high powered blender and combine until smooth.
• Add apple, carrot and onion and process until chopped fine.
• Add processed mixture to bok choy and mix well.

BOK CHOY, CARROT AND APPLE SLAW

Steps:

• Cut bok choy in half lengthwise.
• Cut stem off as well as any bruised leafy tops.
• Rinse each half thouroughly to remove any grit.
• Slice each half crosswise into thin strips.
• Place all in a colander.
• Rinse lightly and shake until most of water has drained.
• Coat top with 1/2 tsp salt, and cover with a plate that fits inside the colander.
• Place a canned good on top of the plate to weigh it down.
• Meanwhile place apple and carrot matchstick pieces in a medium bowl.
• Add lemon juice, canola oil, and ginger.
• Add bokchoy to the bowl with the apple and carrot.
• Add 1/2 tsp coarse salt and some freshly grated pepper to taste.
• Stir and refrigerate for at least 15 minutes before serving.

BOK CHOY, CARROT, AND APPLE SLAW

Steps:

• Halve bok choy lengthwise; rinse under cold water to remove grit. Cut crosswise into thin strips; place in a large colander, and sprinkle with salt. Toss to coat. Top with a plate that fits inside colander; weight with a heavy object (such as a skillet or canned goods). Set aside in sink to drain.
• In a large bowl, mix apple, carrots, lemon juice, vegetable oil, and peeled fresh ginger. Add bok choy; season with salt and pepper. Toss.

BOK CHOY SALAD

Steps:

• Combine bok choy and onions and chill.
• Break up the uncooked ramen noodles and combine with the almonds and sesame seeds..
• Mix remaining ingredients.
• Before serving, combine the bok choy and noodle mixtures. Mix together the oil, lemon juice and tamari. Toss the salad with the dressing to coat.