- The MS Cookbook
Bok Choy, Cilantro, and Mint Salad
This salad combines bok choy with two different herbs to create a wonderful Asian salad that goes well with chicken or fish. It’s particularly wonderful in summertime when you can pick the herbs fresh from the garden or buy them in a farmers market. It’s similar to the version with beets but has a very different texture and taste.
INGREDIENTS 3 cups Bok choy 1 small Red Onion
2 tbsp Cilantro 4 tbsp Mint 3 tbsp Rice vinegar 1⁄2 tsp Olive oil
2 tbsp Mustard
1⁄2 tbsp Honey
2 cloves Garlic
1⁄4 tsp Salt pinch of black pepper
1) Cut the bok choy leaves into 1 inch pieces.
2) Chop the onion, cilantro, and mint finely.
3) Put the bok choy, onion, cilantro and mint into a bowl.
4) In a separate bowl, mix vinegar, oil, mustard, honey, and garlic.
5) Drizzle your new mixture over the bok choy, onion, cilantro, and mint.
6) Add salt and pepper, and enjoy!
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