It always shocks me when I hear my friends say that they are sick of salad… until the truth comes out that they are actually sick of having the SAME salad every day. Lettuce, carrots, cucumbers…yeah-boring. What many people don’t realize is that salad doesn’t necessarily need to have lettuce as a base. Salad is a cold dish of various raw or cooked vegetables- ANY vegetables-and there are a lot out there to choose from. I credit the name of this salad to my sister who said that the colors reminded her of beautiful jewels. I completely agree.
I love taking veggies that I’ve eaten in non-salad dishes and mixing them together to create a new salad. The only way I had eaten bok choy in the past was at Chinese restaurants, steamed with garlic. So when I tried it raw I was surprised by it’s amazing flavor, and fabulous texture and I knew that this had to be the base for my next salad. Not only does it taste great, it makes your insides feel clean, and it is full of rich antioxidants, vitamins A, K and C, carotenoids including lutein. It is also a great source of calcium.
This salad is full of color and crunch and is perfect for serving in a big bowl or you can stack the colorful veggies in a Mason Jar for a quick and easy lunch or dinner to go. Eat it on its own or add a protein such as cilantro lime shrimp, chicken, beef or avocado.
· 1 large head of bok choy, chopped
· 1/2 medium red cabbage, chopped
· 1/8 cup scallions, chopped
· 2 cups mung bean sprouts
· 1 handful of sunflower sprouts
· 1/2 cup cilantro, chopped
· 1-2 limes
· 1 tablespoon black sunflower seeds (regular sesame seeds can be substituted)
· 4 tablespoons coconut aminos
· 4 tablespoons toasted sesame oil
· 1 tablespoons garlic, minced
· 1 tablespoons ginger root, minced
· 4 tablespoons of fresh lime juice
INSTRUCTIONS FOR DRESSING
Combine all ingredients in a blender and blend until it is a smooth, consistent liquid
INSTRUCTIONS FOR SALAD
1. Thoroughly wash and dry all veggies. It is especially important to dry the sprouts since they can spoil quickly.
2. Chop the bok choy and cabbage into bite sized pieces. Be sure to include the stalk adn the leaves of the bok choy.
3. Chop the scallions and cilantro.
4. If eating immediately combine ingredients in a bowl. Add mung bean sprouts, a handful of sunflower sprouts and sesame seeds.
MASON JAR SALADS
5. If you are making Mason Jar salads layer each ingredient in the jar starting with the bok choy, cabbage, scallions, cilantro, sunflower sprouts and sunflower seeds. Leave out the mung bean sprouts and pack in a separate container. Mung bean sprouts have a tendency to spoil quicker than the other veggies. Keeping them separate will ensure that the rest of the Mason Jar salad isn’t compromised and will allow you to keep the Mason Jar Salads for a few days.
6. Add dressing to the salad and toss well.
7. Squeeze on lime if extra zest is desired.