A delicious and easy Asian inspired salad that uses an unconventional vegetable
One thing I love about Bok Choy is the crunch. I remember when I first started to change my diet and started reducing grains, the one thing I really missed was the crunch of certain foods. Spinach just doesn’t do that for me! But with my vegetable inspiration I really enjoy Bok Choy. It’s easy to use and works great in this salad. When I was researching Bok Choy I found a version of this recipe with 1 cup ( Yes, a whole cup) of sugar in the dressing. I honestly don’t know how a whole cup of sugar would dissolve in that, but I used some stevia and it worked perfectly!
Ingredients
1/3 cup slivered almonds
1/2 cup very thin rice noodles
1/4 cup sesame seeds
1/4 cup butter
1 head Bok Choy, chopped
5 green onions, chopped
Dressing (Can be made up to a day in advance)
1/2 cup grapeseed oil
1/4 cup apple cider vinegar
2 Tbs soy sause
3/4 teaspoon stevia
Combine the dressing ingredients and whisk together
Directions
- In a medium pan, preheat to medium and add the butter
- While the pan is preheating, bring . Break up the noodles and add them to the boiling water for 1 minute. Quickly remove from the hot water and add to the medium pan.
- In the pan, add the almonds and sesame seeds and brown all ingredients and cool
- In a large bowl combine dressing over greens and noodle mixture and mix well. Refrigerate before serving
Enjoy!
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