I’ve made this salad two weeks in a row. Inspired by the fresh organic bok choy at the Highland Park Farmers Market, one week I made it with an apple and the next week I used the juice of a clementine. I preferred the apple, but both versions of bok choy red cabbage salad got gobbled up.
- 1/3 – 1/2 red cabbage, chopped
- 5-6 bok choy leaves
- 1 medium onion (red or yellow) – optional
- 1 piece of ginger root
- 1 tsp. coconut oil or olive oil
- sweetener: 1 apple or juice of an orange or a clementine (or use both the apple and the citrus juice)
Chop the onion. Chop the peel off the ginger root and chop into pieces. Put it aside. If using, peel and chop the apple. Heat a wok-like pan with the oil; when hot, saute the onion. After five minutes, add the chopped cabbage, chopped apple and chopped ginger. Chop the white parts of the bok choy off from the green parts. As the white part is thicker and takes longer to cook, add it first to the pan. If using citrus juice, add it now to the pan. After about ten minutes (or when the cabbage starts to soften), add the green parts of the bok choy leaves. Cook about three more minutes.
This makes a small portion – feel free to double or triple the amounts.
This recipe is inspired by the classic red cabbage salad, which I believe is a Russian dish. Of course, the Russians didn’t have bok choy to add the greenery.