Yesterday, I did a food demonstration at the Greenpoint Greenmarket in McCarren Park. I met a lot of great people shopping for local produce, and many got to sample the recipe that I prepared (see below). I made a variation of it with Napa cabbage instead of Bok Choy which worked just as well. I also added in a crunchy pear for a little different taste. Most everyone seemed to like it. Try it for yourself and see what you think – and let me know if you do.
Prep Time: 5 minutes
Yields: 3-4 people
5 stalks of bok choy (about 1/2 a head), thinly sliced
1 granny smith apple, sliced
1/2 a small red onion, thinly sliced
1/2 cup alfalfa sprouts (optional)
2 tablespoons apple cider vinegar (or lemon juice)
2 teaspoons honey or brown rice syrup
1 teaspoon ground coriander
1 teaspoon Dijon mustard
1/4 cup olive oil
Salt and black pepper to taste
- Combine all ingredients in a bowl.
- Either eat immediately or chill for up to 1 hour and add the apples just before eating.
- Use cabbage instead of bok choy.
- Use carrot slices instead of onion.
- Add fresh herbs like cilantro, parsley, mint or scallions.
- Double the dressing ingredients and use on leftover grains.