Have you ever had a raw baby bok choy salad? Until last week, I didn\u2019t even know you could (or should) eat it raw. Last Saturday, I went to the Farmer\u2019s market\u00a0planning to try the broad assortment of \u00a0lettuce varieties. To be frank, I was a bit overwhelmed with all of the choices. \u201cWhat is Irvine lettuce? That one is supposed to taste like baked potatoes?\u201d I thought to myself. Too many options overwhelm me sometimes and at eight bucks a pound, I didn\u2019t want to choose a lettuce I didn\u2019t like.\u00a0 So I confusedly backed away from the lettuce farmer\u2019s table (seriously, he had like 20 different varieties). As I sulked back toward the car, I eyed some gorgeous baby bok choy. Sure, I\u2019ve used it with my tofu stir fries, but never used it fresh. I wasn\u2019t even sure it would taste good raw. Thanks to my handy smartphone, I quickly found a plethora of bok choy salad recipes and for only $1.50 per large bunch, I was sold. This salad is quick and easy to make, especially if you already have all of the dressing ingredients on hand like I did (my husband tries his had at stir fry every now and again). Fresh bok choy works so well in a salad. It has a bit of a crunch, but doesn\u2019t need marinating time like raw kale does. I would not suggest dressing the salad until you are ready to serve it. Just like lettuce, the kale will get wilty if it sits in dressing too long. The Asian vinaigrette\u00a0has some kick and I felt so very virtuous for eating my greens. Raw\u00a0Baby Bok Choy Salad with Asian\u00a0Vinaigrette Adapted from California Avocado and The Cozy Apron Salad: 8 Baby Bok Choy Stalks 1 Carrot \u00bd Red Bell Pepper Sesame Seeds Vinaigrette: 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 \u00bc cup olive oil 1 tsp Sriracha Directions: 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.\u00a0Sprinkle each serving with sesame seeds and serve immediately. Have you eaten raw bok choy before? Do you have a recipe you love?