Happy Memorial Day!

We did a lot of entertaining last week. I normally don’t experiment on company (except our niece and her husband), but I figured I was safe with the salad I served for a barbeque.

Bok Choy Salad

This would be a great side dish for your Memorial Day party. It is important that you use BABY bok choy, since the more mature product is tougher and not suitable to use raw.

Baby Bok Choy Salad
Recipe type: Salad
Prep time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 2 small heads baby bok choy, thinly sliced crosswise
  • 2 medium carrots, cut into matchsticks
  • 3 large radishes, sliced
  • ½ cup olive oil
  • ¼ cup white vinegar
  • ⅓ cup sugar
  • 3 tablespoons soy sauce
  • 3 tablespoons slivered almonds, toasted
Instructions
  1. Combine bok choy, carrots, and radishes. Set aside.
  2. Combine oil, vinegar, sugar, and soy sauce in a shaker jar. Shake well.
  3. Pour dressing over vegetables just before serving. Top with slivered almonds.

 

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