Travel, Cooking, Doing, Eating and Drinking (that about covers it)

AB²C Salad

Everyone is looking to increase the veggies they consume, but sometimes we fall into the same rut. Steamed asparagus, steamed broccoli – same old, same old. Salads are a great way to get more vegetables into your meals, but sometimes get boring.

After spending some time in southeast Asia, a trip to the local TNT was in the cards. Pete and I found a variety of different sauces, spices and vegetables. We picked up some interesting ingredients to play with in future posts, but for this dressing, I decided to work with some of the ingredients that are in the pantry.

Bok choy is a pretty versatile vegetable that can be added to a stir fry or steamed. Leaving it raw gives a little crunch and a hint of bitterness. Although bok choy is a type of Chinese cabbage, it doesn’t look cabbage-like. It has dark green leaves with white stalks. One cup has just 9 calories, minimal fat, but is high in protein, dietary fibre and almost all the essential vitamins and minerals. One cup of bok choy gives you an entire day’s supply of vitamin A and 34% of your vitamin C requirements (as well as calcium, magnesium, vitamin K, folate and B-6).

Add this all up and you will definitely want to learn (how to make) your AB²Cs!

AB²C Salad

Prep time: 10 minutes; Serves: 4 – 6

What you need:

  • 8 oz (roughly 12 stems) asparagus, chopped
  • 12 oz (roughly 1/2 head) broccoli, chopped (peeled stalks and florets)
  • 8 oz (about 10) baby bok choy, sliced (white and green leaves – make sure to rinse thoroughly)
  • 2 green onions, sliced
  • 1 1/2 tbsp sesame seeds, toasted
  • Asian-inspired dressing (recipe below)

What you do:

  • Place chopped asparagus and broccoli in a microwave-safe bowl, sprinkle with water and microwave for 2 minutes, stir, microwave another 2 minutes
Microwave your cut asparagus and broccoli
  • Strain and rinse with cold water
Strain and rinse with cold water
  • In a large bowl, add chopped bok choy
Slice your bok choy
  • Add cooked asparagus and broccoli
Add the asparagus, broccoli and green onions
  • Add sliced green onion
  • Add Asian-inspired dressing (recipe below) as needed (I used roughly 1/2 cup)
Add the Asian-inspired dressing and toss to combine
  • Toss to combine
  • Sprinkle sesame seeds on top
Sprinkle with the toasted sesame seeds
  • Serve

 

Asian Inspired Dressing

Prep time: 2 minutes; Makes: 1 cup

What you need:

  • 3 tbsp rice vinegar
  • 1 tbsp sugar or honey (omit sugar/honey to make this Whole30 compliant)
  • 3 tbsp soy sauce (or Tamari gluten-free soy sauce)
  • 1 tbsp grated ginger
  • 1 clove garlic, grated
  • 1/4 tsp chili paste or Sriracha (spice averse can omit)
  • 1/8 tsp Chinese five spice powder
  • 1 tbsp fresh lemon juice
  • 2 tbsp sesame oil
  • 1/2 cup vegetable oil

What you do:

  • Put all ingredients into a mason jar and shake to mix

Want to turn this side salad into a meal? Add some grilled chicken, beef or fish on top.



2 thoughts on “AB²C Salad”

  • Yum! Love the idea of just lighting cooking and then cold water refresh on the asparagus and broccoli so they have flavour and crunch in the salad. Dressing sounds flavourful. If I omit the sugar it will be Whole30 compliant too. Thanks Elin

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