Bok Choy is known as ‘Bok Choi’, ’Pak Choi’, ‘Pak Choy’ or simply ‘Chinese Cabbage’, as well as a selection of other less common terms are used to reference this Asian vegetable. The name translates literally into “white vegetable” although if harvested prematurely the stalks will be a pale green colour. There is also a miniature version called ‘Shanghai Bak Choi’ or ‘Baby Pak Choi’. Bok Choy is a cruciferous vegetable along with broccoli, cauliflower, cabbage but is of the turnip family specifically.
This common stir-fry vegetable contains a high amount of vitamin A as well as some vitamin C. The latter is reduced with exposure to heat via cooking, so light sautéing or raw consumption is suggested in order to maintain nutrient content. Try Bok Choy in this Kelp Noodle Salad recipe from Upaya Naturals!
16-oz pkg Sea Tangle Kelp Noodles
2 tbsp peeled, grated ginger
1 C carrots-grated
1/2 C coconut water
1 C each red and green cabbage shredded
1 tbsp sesame oil
2 C (about) shredded baby bok choy
2 tbsp lemon or lime juice
¼ C shredded daikon radish, or regular red radish
1½ tsp Celtic sea salt
6 tbsp almond butter
½ tsp cayenne pepper, optional
Wash, shred, and grate all vegetables and place them in a bowl with the Kelp Noodles (these noodles are ready to use, ready to eat – just open the package and put in bowl!)
Blend almond butter, ginger, coconut water, sesame oil, lemon juice, sea salt, and cayenne, if you’re going spicy! Blend well. Pour dressing over your vegetables and noodles, toss, and let salad sit to marinate for 30 minutes.
Almond butter can be substituted for other nut butters.
Serves 6 as a side dish- 4 as a main.
Ave Maria carries these kelp noodles, so go ahead & enjoy!