This
radish and bok choy dish was a
simple but effective salad.
You
do need to cook your bok choy – well
in my opinion, anyway. I did this by
chopping up the stalky bits and frying them for a couple of minutes and then
added the leafy bits and after only about 30 seconds I refreshed it in cold
water to stop it cooking further and to keep the vibrant green colour. I drained it and let it sit to dry out a bit
on a paper towel.
The
other ingredients in the salad were:
Radish
– sliced finely
Red
onion – only about a quarter of one, finely sliced
Capsicum
(known as bell pepper in the US)
½
a carrot, thinly sliced
½
a courgette (zucchini), thinly sliced
Red
chilli, sliced
The
dressing was made up from:
A
little pineapple juice (I had it left over from a dish that used the pineapple
pieces but not the juice in the can)
Rice
wine vinegar
Extra
virgin olive oil
Salt
and pepper – of course!
I
won't give any quantities because it is really a matter of individual taste.
The
salad was a nice mix of crunchy and soft, and of red/green.
Beautiful colors! I never thought of bok choy in a salad, but it sure looks good.
ReplyDeleteJoy's Book Blog
Don't care for radishes but like the rest of the ingredients. Sounds like a refreshing salad!
ReplyDeleteIt looks absolutely yummy with the different colors and textures.
ReplyDeleteWow that looks so pretty. I'd love to serve it to company.
ReplyDeleteJust yesterday at the grocery store I bought a cabbage and looked at the bok choy right next to it. I told myself I should learn how to cook this yummy looking thing. Now I have a rerason to do so and you've given me the method of how to do that. Thanks.
ReplyDeleteWhat does bok choy taste like? This looks good and I'm trying out that dressing! Yum!
ReplyDeleteBok choy seems like a good salad ingredient, although I have never used it that way. Sounds like it's worth a try.
ReplyDeletethere are a number of "greens" that you can fry up and put in a salad that make it absolutely delisious! Thanks this gives me ideas!
ReplyDeleteI've taken the baby bok choy and sliced it through the middle (long way) then melted some butter in the pan, put the veggies cut side down and left for a few minutes. sprinkle with a bit of salt and pepper and thats it.\
ReplyDeletegreat to add fresh red onion to salads, sandwiches and more.
What a nice combination for a salad. The pineapple juice in the dressing sounds like a great way to add some zing to the dressing.
ReplyDeleteLove the colors of this salad - and it looks delicious! Thanks for sharing.
ReplyDelete