In my neighborhood, I’ve sort of earned a reputation. That is, the food nazi! My husband tells me that it’s nothing to be proud of; I, of course, disagree. I got a few calls today from neighbors with questions about unfamiliar produce. Today loads and loads of baby Bok Choy came in my Bountiful Basket. And, to be honest, I had no idea what it was when I saw it. So, a friend planted an idea for using Bok Choy and voila! Asian Cabbage Salad. It’s really a combo of recipes. And, the baby Bok Choy is so tender that you can eat it raw. The dressing is from a good friend in Michigan. So try it, try it; You’ll agree. You will like Bok Choy; You will see.
Asian Cabbage Salad
Lots and lots of shredded baby Bok Choy
1 red pepper, thinly sliced
1 can of mandarin oranges, rinsed
Lots of grilled Chicken, chopped, sliced, or diced
1 cup orzo pasta, dried
3-4 green onions (greens only), sliced
Lots of crisp wontons
¼ cup Apple Cider Vinegar
¼ cup Rice Wine Vinegar
½ cup Sugar
1. Cook orzo and rinse with cool water when finished. Toss with a little EVOO to keep it from sticking together.
2. Crisp Wontons by spraying with olive oil, bake at 400 for 7-10 minutes
3. Season and grill chicken, then chop or slice.
4. Chop, slice, and dice veggies.
5. Toast almonds
Toss all ingredients. (If you don’t think you will eat all of it at once, serve wontons and almonds as a garnish.Confessions and/or advice:
- My kids were ultra dramatic about the whole Bok Choy thing. I should’ve told them it was lettuce (that’s advice.)
- I burnt the first batch of won tons.
- I severely overcooked the second batch of won tons (this is very obvious in the photo.)
- I burnt the almonds in the toaster oven.
- I was so busy burning things inside that I forgot about the chicken. The chicken was a close third in the area of burning.
- Be careful when you are cooking things (more advice!)
- We don’t usually eat our meals on fancy red plates. That was for a photo op only ;)
- Half of my Bok Choy still remains. Any ideas?