Bok Choy and Mango Salad
I made a kale caesar not too long ago, and my husband quipped, "Oh, I guess I'll get in my time machine back to 2012 when kale salads were all the rage." What a jerk, huh? Admittedly, kale's 15 minutes are up, though, and so here's an also-healthy alternative (read about all the health benefits of bok choy here.) And actually, for salad, I think boy choy trumps kale because the stalks have that great crunch. Plus, the miso dressing-- similar to the ubiquitous one I love at Japanese restaurants--is also healthy (to read about the health benefits of miso, click here).
The greens and bean sprouts are hearty, so you can dress the salad a bit ahead of time, too).
For about 4 servings
4 heads baby bok choy, or 1 large head of "regular"-- the stalks and leaves separated
1 mango, peeled, pitted and diced
1/2 red onion, sliced, salted and douced with rice wine vinegar for 15 minutes to quickly pickle it, then drained
1 cucumber, peeled and thinly sliced
a couple of handfuls of mung bean sprouts
1 heaping tablespoon of white miso paste
1 tablespoon of rice wine vinegar or lemon juice
1 teaspoon of fresh ginger, minced
Slice the bok choy stalks thinly on the bias. Cut or tear bok choy leaves into bite-sized pieces.
Scatter the other salad ingredients over the bok choy .
Make the dressing: Whisk the miso, ginger and vinegar or lemon juice together and taste. If it is too sharp (or thick), add water, a few drops at a time to mellow and thin.
Toss the salad with the dressing and serve.