• Natalie Gibson

Bok Choy Salad


Bok choy is such an incredible vegetable, as part of the cruciferous vegetable family it has incredible disease prevention capabilities.

Bok choy also contains vitamin K, vitamin C, vitamin A, potassium, folate, calcium, vitamin B6, manganese, iron, vitamin B2, fibre, phosphorus, protein, magnesium, choline, vitamin B3, vitamin B1, zinc and copper. It is also a potent antioxidant and anti-inflammatory making it such a fabulous vegetable! We like to serve bok choy sautéed with a bunch of other greens or by itself with a touch of Tamari and coconut oiled serving with your protein source of choice. Alternatively, we have a bok choy salad which is delicious especially in summer when salads are key! Bok choy salad

Ingredients: 1 bunch of bok choy (3 bok choys) 2 carrots julienned 1 handful of pine nuts or slivered almonds 2 Tbs sesame seeds (we used black but you can use white) 1 Tbs sunflower seeds 1/3 packet of soba noodles 2 spring onions Dressing: 2 Tbs Tamari or soy sauce 1.5 Tbs sesame oil Juice of one lime

Method: 1. Break up soba noodles into small pieces and cover with boiling water for 4 minutes 2. Wash and finely slice bok choy and spring onions 3. Toast pinenuts/almonds, sesame seeds, sunflower seeds in a frypan for 2 minutes tossing occasionally 4. Mix all salad ingredients together 5. Meanwhile in seperate jar add all dressing ingredients and shake 6. Pour dressing over salad, mix and serve Serves 4 as a side.


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