Bok Choy Salad with Snow Peas and Red Cabbage
Always pleasing for serving to company, yet easy enough to make for weeknight meals, this colorful Asian-flavored salad has become one of my standards. Bok choy, snow peas, and red cabbage are a companionable trio of crisp raw veggies. It’s a perfect salad to serve with Asian-style dishes like VegKitchen’s Easy Vegetable Stir-Fries or Asian Noodle Recipes.
- 4 to 6 ounces snow peas, trimmed,
large ones halved (see Note)
- 5 or so stalks regular bok choy (see Variation),
with leaves, thinly sliced
- 2 cups loosely packed shredded red cabbage
- 2 scallions, thinly sliced
- 1/4 cup chopped fresh cilantro, optional
- 8 or so baby carrots, quartered lengthwise,
or 1 small red bell pepper, cut into short, narrow strips
- 1 1/2 tablespoons dark sesame oil
- 2 tablespoons reduced sodium soy sauce, tamari,
or Bragg’s liquid aminos, or to taste
- 3 tablespoons rice vinegar or white wine vinegar
- 2 teaspoons agave nectar or other liquid sweetener
- 2 teaspoons sesame seeds
Combine all the ingredients in a serving container and stir together. Cover and let the salad stand for at least 30 minutes to allow the flavors to combine, stirring a few times in the interim.
Note: snow peas are slightly sweeter if you steam them ever so briefly (then rinse with cold water to stop the cooking process), but you can use them raw if you’d like this to be an entirely raw salad.
Variation: I like to use the large white bok choy, as I find it crispier and prettier to use in salads, but if you have a couple of baby bok choys you’d like to use up, go for it!