This leafy green is tender, crispy, juicy, spicy and ever so refreshing.
There is so much water in the stalk you can feel your body being hydrated to the core. The key to effective hydration is mineral content. Which is why eating vegetables and fruit is the best method for getting pure, mineral rich, H2O into your body–and without flushing out other minerals.
Use this basic Baby Bok Choy side salad as a suggestion. If fennel and chives are not available, enjoy Baby Bok Choy on its own by simply dressing it up with Bariani Olive Oil, Himalayan sea salt and fresh cracked pepper.
This is less of a recipe and more a call to eat raw Bok Choy! Any way you have it, you’re bound to love it.
This salad was especially delicious paired with a goat burger and home made sauerkraut
The sour accent really brought out the other flavors, so I ended up mixing in the sauerkraut together with the salad.
Raw Baby Bok Choy
Accompany any cooked main dish with this simple side salad.
- Prep Time: 5m
- Total Time: 5m
- Serves: 2
Ingredients
- 1 Head Baby Bok Choy, chopped
- 1 tablespoon Fennel Top, minced
- 1 Shallot (or Onion), minced
- 1 tablespoon Chives, chopped
- 1 tablespoon Extra Virgin Olive Oil
- dash of Raw Apple Cider Vinegar,
- Himalayan sea Salt + Fresh Cracked Pepper to taste
Instructions
- Chop Baby Bok Choy into thin strips.
- Mince shallots and fennel tops. Chop chives.
- Toss dry ingredients together with oil, vinegar, salt and pepper.
- Serve alongside meat, cooked veggies or grains.
