This recipe is so good, I just had to share!
We order bountiful baskets almost weekly (if I remember to order and pick it up!). If you don't know what bountiful baskets is check it out, it is awesome http://bountifulbaskets.org/ I must have been a little trigger happy when I was ordering last week because I ordered an absurd amount of produce. I have been trying to find ways to eat all this goodness before it goes bad. In addition to the regular basket, I also ordered the asian bag, which included lots of exotic goodies that I have no idea what to do with.
I remember my mom making a bok choy salad when I was growing up so I thought I would try something along those lines. After looking at the recipes, I realized they were not quite my style anymore...sorry ramon noodles, you were awesome in college but I just couldn't do that to my beautiful greens. Here is a raw, vegan, gluten free, super tasty version of the salad. I recommend it with grilled salmon (ops not vegan anymore) and adding soy beans to the left overs for lunch!
1/4 cup olive oil
1/4 cup white vinegar
3 tbls. agave nectar (or brown sugar)
3 tbls. Braggs Liquid Amino Acids or soy sauce
1 tbls. Sesame oil
1/2 bunch bok choy, chopped
1/2 asian cabbage
1-2 cups shredded carrots
½ cup snow peas, chopped
4-5 green onions, chopped
1/4 cp sesame seeds
1. Mix together oils, white vinegar, agave/sugar, and braggs/soy sauce.
2. Combine all ingredients, toss with dressing, and eat.
*Connoisseur Colin thought adding candied almonds would make the dish. I am sure you can make with whatever veggies you have on hand and in different proportions.