What can I say, we love our leafy greens around here. At least, the dog and I do. I can't speak for the husband. I think you'll agree with me that it's pretty bad when your dog's more civilized than your husband. Sadie loves to dig into the tall green grass that grows on the edge of our -- ahem -- lawn (we like the natural look):
She loves that grass.
Wait a minute.
Love's not a strong enough word.
She LUSTS after that grass would be more accurate:
As for me, I've been lusting after this recipe for bok choy slaw. I found a big and beautiful bunch of bok choy at the store the other day. I wasn't really planning to buy bok choy but when you see a score like that, you've just gotta pounce on it. You can always trust Real Age for a good and healthy recipe, especially when you have some healthy little something or other like salmon and want to dress it up fancy without totally ruining it's healthy-schmealthy-ness.
Most recipes want you to stir-fry bok choy but I was after something much more fresh and crispy -- something to go along with grilled chops so I wouldn't have to light the stove in the kitchen. I found what I was looking for. It's like summer in a bowl.
You whisk together some toasted sesame oil, rice vinegar, and dijon mustard and toss it with thinly sliced bok choy, carrots and green onions. It was wonderful.
Did I mention it was a big bunch of bok choy?
Well, it was really big. As in, eating slaw for four days straight. The first three office lunches of slaw were wonderful but I must say, I was suffering from a bit of bok choy burn out by the fourth day.
I'd say that's pretty good though, if you can eat something for three days straight without a whimper.
To keep it nice and crispy, I didn't stir the dressing in with the slaw. I saved it in a separate container and added it to each individual bowl.
Bok Choy Slaw
- 1/4 cup rice vinegar
- 1 tablespoon toasted sesame oil
- 2 teaspoons sugar
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 6 cups very thinly sliced bok choy, (about a 1-pound head, trimmed)
- 2 medium carrots, shredded
- 2 scallions, thinly sliced
Whisk vinegar, oil, sugar, mustard and salt in a large bowl until the sugar dissolves. Add bok choy, carrots and scallions; toss to coat with the dressing.