• 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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