Baby bok is smaller, more tender and is less fibrous than the traditional ruffled dark green version. Use in a raw slaw or lightly cooked in a stir fry.
Ingredients:
4 baby bok choy, stems thinly sliced, leaves torn into bite size pieces
1/2 cup celery, sliced
1/2 cup carrots, sliced
1/4 cup red onion, finely diced
1/4 cup dried cranberries
1/4 cup roasted pecans
2 teaspoons white vinegar
1/2 teaspoon dijon mustard
1/8 teaspoon black pepper
1/8 teaspoon sea salt
1 tablespoon olive oil
Directions:
Place bok choy, celery, carrots, onion, cranberries, and pecans in a salad bowl. In a small bowl add vinegar, mustard, pepper, salt; whisk. While whisking slowing pour in olive oil. Mix well. Pour over salad; toss.
Serves: 4
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