locavore (n)  lo·​ca·​vore : one who eats foods grown locally whenever possible.

locavore (n.)  lo·​ca·​vore : one who eats foods grown locally whenever possible.

Baby Bok Choy

Bok Choy Salad with Ginger Dressing

Servings

4

Ingredients

For the Salad

3 ea heads baby bok choy chopped into ¾” pieces (about 4 heaping cups)

2 c red cabbage, shredded

1 c carrots, shredded

¼ c green onion, chopped

½ c cashews roughly chopped

For the Ginger Dressing

1 c carrots, roughly chopped

½ c rice vinegar

⅓ c neutral oil

3 T fresh grated ginger

2 T maple syrup

1-2 T coconut aminos

1 c carrots, roughly chopped

½ c rice vinegar

⅓ c neutral oil

3 T fresh grated ginger

2 T maple syrup

1-2 T coconut aminos

Instructions

Prepare the Salad
  • Chop and combine all salad ingredients in a large bowl
  • Set aside
Prepare the Ginger Dressing
  • Roughly chop carrots. Place in the blender.
  • Add all other ingredients to the blender.
  • Cover the blender and turn on high. Puree until smooth.
  • Taste, then add more as needed.
  • Refrigerate until ready to serve
Serve

When you’re ready to serve your salad, dress it with the ginger dressing and toss and serve immediately. We enjoy this recipe with coconut mushrooms topped with a dollop of pina colada sauce.

Farm Fresh

The bok choy and carrots featured in this recipe are from our friends at Courage to Grow Farms in Whitman County.

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