Bok Choy Salad
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Martha Stewart Living, July 2009
- Yield Serves 4
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Ingredients
- 4 teaspoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 3/4 teaspoon sugar
- 5 cups sliced, raw bok choy (any type; about 1 1/2 pounds)
- 2 tablespoons chopped cashews
Directions
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Whisk together 4 teaspoons rice vinegar, 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, and 3/4 teaspoon sugar in a bowl. Toss in 5 cups sliced, raw bok choy (any type; about 1 1/2 pounds). Top with 2 tablespoons chopped cashews.
Cook's Note
Which kind of bok choy to choose? Dwarf, flowering, Shanghai, or mature? And there are even more types of these Asian cabbages -- all mild-flavored and interchangeable in recipes.
Couldn't be easier! I used a locally grown bok choy from a farmer's market. It was excellent!