Health & Science
2:58 pm
Thu January 3, 2013

Episode Thirteen - Bok Choy

 

ALLISON’S ORANGE AND BOK CHOY SALAD (pareve)

 

1/3 cup olive oil

3 tablespoons apple cider or rice wine vinegar

3 tablespoons brown sugar

1 teaspoon kosher salt

1/2 teaspoon cracked pepper

6 cups bok choy, shredded

2 cups red cabbage, shredded

1 red onion, sliced thin

2 10 oz cans mandarin oranges, drained

2 avocados slice and chopped

1/2 cup sliced almonds

1 to 2 packages Ramen noodles, crushed (discard the seasoning packets or save for later)

 

In a bowl combine the oil, vinegar, brown sugar, salt and pepper. Whisk to combine and set aside. In a bowl combine the bok choy, cabbage, onion, oranges and avocado.  Toss to combine. Pour the dressing over salad and toss to combine. Top with the almonds and ramen noodles. Toss to combine. Serves 6

 

Submitted by Allison Garrison Chicago IL

 

ORIENTAL BOK CHOY AND CHICKEN SALAD (meat)

 

4 skinless boneless chicken breasts, grilled, cut into bite sized pieces (or leftover chicken)

1/3 cup green onions, sliced

1/2 cup chopped fresh parsley

1/2 lb pea pods, cut in half diagonally, blanched

1 lb bok choy, thinly sliced

1 cucumber, peeled, cut in half, seeded and sliced thin

2 cups shredded red cabbage

1 red pepper, diced

1/2 cup garbanzo beans

3 1/2 tablespoons rice wine vinegar

2 1/2 tablespoons oil

2 tablespoon sesame oil

1 tablespoon minced fresh ginger

2 tablespoons peanut butter

1 cup rice noodles or chow mien noodles

 In a large bowl combine the chicken, parsley, cabbage, green onions, peas pods bok choy, cucumber, red pepper and garbanzo beans. Mix to combine. In another bowl combine the vinegar, oils, ginger and peanut butter. Whisk to combine and season with salt and pepper. If the dressing is too thick add a little more vinegar. Add dressing to salad; toss to coat. Top with the rice noodles. Serves 4 to 6.

 

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