Last week I went to a dinner party at my friend, Shayna’s, house. Shayna is gluten-free too. She made us a delicious salad and I couldn’t get enough of it! I loved the crunch I experienced with every bite, and the dressing was so delicious. I ate so much of it!

I finally asked Shayna what was in the salad. It turns out she chopped up a bunch of bok choy and green onions, added sunflower seeds, and then drizzled a delicious homemade dressing on top.

When she said “bok choy,” I have to admit, I had know idea what bok choy even looked like let alone have I ever eaten or cooked with it. This stuff is good … and I’m not saying that because I’m a green veggie loving machine, but because it really does tastes good!

Shayna told me everything she did and I committed the recipe to memory.

The next day, I’m, of course, at the grocery store. There among all the beautiful leafy green vegetables I spotted the bok choy. The vegetable is a bit funny looking. It reminds me of a head of romaine lettuce. It has dark leafy greens on top, and a crunchy celery-like bottom.

I’ve never cooked with bok choy before and now I had the perfect excuse – and recipe – to give it a go.

I bought the three ingredients Shayna told me to use – bok choy, green onions and sunflower seeds. Got it! I then came home, made the dressing and chopped up the salad.

I am happy to report that my salad tasted just like the salad Shayna made me the weekend prior. I am now in love with bok choy – I can’t believe it took me so long to learn about it!

If you’re looking to add a little more green to your diet, bok choy is a great vegetable to start with. The taste is mild and crunchy. Plus, bok choy is loaded with vitamins A, C and K and is an excellent source for calcium, magnesium, potassium, manganese, and iron. It is definitely a glorious green loaded with antioxidants (bye-bye free radicals!) and ready to boost your immune system. Read more about the health benefits of bok choy here.

On top of it all, I really enjoyed the taste and texture the sprouted sunflowers seeds brought to the dish. You can get the Go Raw Sprouted Sunflower seeds on Amazon* or at your natural grocery store.

Enjoy!

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Gluten-Free Bok Choy Seed Salad Recipe

October 25, 2016

Bok choy is a Chinese cabbage that adds a wealth of nutrients and fun crunch to any dish. This salad is the perfect way to add this nutrient-dense cruciferous vegetable to your meal. The dressing adds the perfect amount of sweetness, making the salad irresistible to you and your guests.

• Prep: 20 mins
• Cook: 5 mins

• 20 mins

  5 mins

  25 mins

• Yields: 4 servings

Ingredients

3 Tbsp. rice vinegar

3 Tbsp. sugar

1/4 cup avocado or olive oil

2 medium bok choy heads

2-4 green onions (scallions)

1/3 cup sprouted sunflower seeds (or any type of sunflower seeds)

Salt and pepper

Directions

In a small saucepan over medium heat, warm vinegar and sugar until sugar is completely dissolved.

Remove from heat and add oil. Mix well. Set aside to cool completely.

Chop bok choy and scallions into small bite-sized pieces.

Add chopped vegetables and sunflower seeds to a large salad bowl.

Pour cooled dressing over salad and toss well.

Add salt and pepper to taste.

Serve immediately.

Allow the dressing to cool completely before pouring over your salad.

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