Monday, October 27, 2014

Crisp Baby Bok Choy Greens in Tangy-Sweet, Sesame Soy-Free Vinaigrette

Debbie sent us this recipe from
She made a couple of changes "I added a tablespoon of tahini to the dressing and it was wonderful.  I used raw sesame seeds, added some ginger, and increased the garlic. " We put our changes below. The original recipe is on the link above.
Sesame is wonderful for some easy to absorb calcium.

Salad ingredients: (serves 4)
8 Baby Bok Choy, rinsed and dried then thinly sliced (including leafy greens)
½ cup shredded carrot
1 tablespoon raw black sesame seeds, for garnish
Preparation:-Place sliced Bok Choy and carrot into a large bowl and into refrigerator while vinaigrette is prepared.
Sesame-Soy Vinaigrette 
2 clove fresh garlic, pressed through garlic press
1 TBS tahini
1 tablespoon honey
1 tablespoon coconut amino
3 tablespoons rice wine vinegar
1 TBS ginger
1 tablespoon toasted sesame oil
3 tablespoons olive oil
Preparation:-In a small bowl, add all of the vinaigrette ingredients and whisk together until well combined.-Pour the vinaigrette over the Bok Choy greens and carrot, toss together well to coat, and divide equally among plates, piling the greens high; sprinkle with about a teaspoon of the sesame seeds to garnish.

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