Bok Choy Apple Slaw
Prep time: 7 minutes
Yield: 4 servings
Ingredients:
6 stalks of bok choy (about 1/2 a head), thinly sliced
1/2 a small red onion, thinly sliced
1 granny smith apple, sliced
1/2 cup toasted sunflower seeds
Dressing:
1 teaspoon ground coriander
1 teaspoon dijon mustard
2 tablespoon apple cider vinegar (or lemon juice)
1/4 cup olive oil
2 teaspoon honey or brown rice syrup
salt and black pepper to taste
Directions:
1. First make the dressing by combining all the ingredients and whisking well.
2. Chop all the salad ingredients, leaving the apples until last. Mix in a salad bowl.
3. Toss salad with half the dressing. Add additional dressing if so desired.
4. Either eat immediately or chill for up to one hour and then add the apples just before eating.
Asian Watercress Salad
Prep time: 7 minutes
Yield: 4 servings
Ingredients:
1 bunch of washed watercress
1 cup grated carrots
1 cup of baked tofu
1-1/2 tablespoons of toasted sesame oil
2/3 tablespoon of umeboshi plum vinegar* or other vinegar
*you can often find umeboshi plum vinegar in the oriental section of your market
Directions:
1. Tear watercress into desirable size pieces.
2. Mix with carrots in a salad bowl.
3. Drizzle sesame oil and vinegar over salad and toss.
4. Dice tofu into bite size strips.
5. Serve in individual salad bowls and sprinkle tofu on top of each and serve.
