Bok Choy Salad with Apples

Bok Choy salad with apples

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4 cups sliced Bok Choy (about 12 ounces weight)

1/2 cup thin-sliced celery

1/4 cup thin-sliced red onion

1 small apple, quartered and sliced thinly

1/4 cup dried sweetened cranberries, raisins or dried cherries

1/2 cup toasted cashews


2 tablespoons olive oil

2 tablespoons lemon juice

1 teaspoon sherry vinegar

1/2 teaspoon salt


Slice all your. vegetables no thicker than a nickel, or so. If you like, soak the red onion slices in cold water while you prepare everything else to take the “bite” out of them.

Whisk dressing ingredients together in the bottom of a large bowl.

Add the vegetables, cranberries and cashews and toss to coat. 

Best refrigerated for one hour before serving. Eat within 24 hours. 

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