This recipe is perfect for a quick, healthy lunch, full of fibre and healthy fats. Raw bok choy is just delicious, its similar to using cabbage in a slaw, but possibly even nicer. This recipe is gluten-free, dairy-free and vegan.
|2||Baby bok choy (Main)|
|¾ cup||Cooked brown rice (Main)|
|½||Carrots, peeled and grated|
|¼ cup||Roasted peanuts, chopped|
|½||Red capsicums, sliced|
|¼ cup||Chopped coriander|
|½||Seeka Avocados, peeled and diced|
|1 Tbsp||Gluten-free tamari|
|2 tsp||Fresh lime juice, or lemon juice|
|1 tsp||Sesame oil|
|2 tsp||Rice vinegar, or apple cider vinegar|
|1 tsp||Sweet chilli sauce|
|½ tsp||Finely grated ginger|
AdvertisementAdvertise with NZME.
- Trim the bottom 1-2cm off the stalk of the baby bok choy and discard. Wash the bok choy well, then finely slice the remaining stem and leaves. Toss with remaining salad ingredients.
- Mix all dressing ingredients together.
- Toss salad with dressing just before serving.
This recipe is sponsored by