Spring is the season for these beautiful baby bok choys. They can be found at many local Portland farmer's markets including the Portland State University market and the Hillsdale market.
My good friend Dr. Ariel Policano ND, host of the blog talk radio show Food Awakenings, gave me a few important nutrition facts about this recipe. Bok choy is high in Vitamins A & C, beta-carotene, calcium and Vitamin B6. Sesame oil has both monounsaturated and polyunsaturated fatty acids and is actually less prone to oxidation than flax oil because sesame oil contains sesamol and sesamin which are natural antioxidants. The ginger in this recipe acts as a digestive aid, and garlic has innumerable health benefits ranging from antibiotic to cold preventative to promotion of healthy cholesterol levels.
Marinated Bok Choy Salad
5 baby bok choys
1/4 c sesame oil
1 tbsp nama shoyu or wheat free tamari
1 tbsp apple cider vinegar
1-2 tbsp fresh squeezed orange juice
1-2 tsp lime juice
1/2 tsp fresh ginger, minced
1 garlic clove, minced
shredded carrots, cherry tomatoes or other vegetable
1 tsp toasted sesame oil
Combine all ingredients in a large bowl. Keeps in refrigerator for 3-5 days. Serves 4.