Last Saturday, I went to the Farmer’s market planning to try the broad assortment of lettuce varieties. To be frank, I was a bit overwhelmed with all of the choices. “What is Irvine lettuce? That one is supposed to taste like baked potatoes?” I thought to myself.
Too many options overwhelm me sometimes and at eight bucks a pound, I didn’t want to choose a lettuce I didn’t like. So I confusedly backed away from the lettuce farmer’s table (seriously, he had like 20 different varieties).
Raw Baby Bok Choy Salad with Asian Vinaigrette
Adapted from California Avocado and The Cozy Apron
8 Baby Bok Choy Stalks
½ Red Bell Pepper
1 clove fresh garlic, finely minced
1 tsp fresh ginger, finely grated
1 tablespoon honey
1 tablespoon low-sodium soy sauce
3 tablespoons rice wine vinegar
1 tsp toasted sesame oil
¼ cup olive oil
1 tsp Sriracha
Wash and rinse all vegetables. Thinly slice the bok choy and bell pepper, grate the carrots and mix vegetables together. Assemble all dressing ingredients and whisk until well combined. Add dressing to the vegetables to desired wetness. Sprinkle each serving with sesame seeds and serve immediately.
Have you eaten raw bok choy before? Do you have a recipe you love?