Apple Bok Choi Salad

This recipe was brought to our attention by Suzanne Hutchinson, one of our members.  She says: “My husband never liked it [bok choi] when we would receive it through the fall/winter.  He never liked it when I did a quick stir fry for dinner using it up.  I finally took the time to plow through a bunch of new recipes to try to find one he liked rather than discard the bok choi which I would really hate to do.  We found this recipe early on in our search. It was especially nice when we have your delicious carrots too.  When I have almond milk, I use that, but nowadays I substitute milk without any loss of flavor.”

Cabbage works well as a substitute for bok choi in this salad.

This recipe has been adapted from Epicurious.com.

ingredients

6 cups finely chopped bok choi

1 large apple, shredded

1 large carrot, shredded

1/2 cup chopped red onion

1/2 cup unsweetened soy, hemp, or almond milk

1/2 cup raw cashews or 1/4 cup raw cashew butter

1/4 cup balsamic vinegar

1/4 cup raisins

1 teaspoon Dijon mustard

instructions

Combine bok choi, apple, carrot and chopped onion in a large bowl.  

Blend milk, cashews, vinegar, raisins and mustard in a food processor or high-powered blender.  Add desired amount to chopped vegetables.

meal or course
brunch, buffet, first course, lunch, salad, side, vegetable dish