Bok Choy & Mustard Salad

bok choy & mustard salad
From Stonesoup
serves 2

If you haven’t ever had bok choy raw in salads, you’re in for a real treat. The texture is just so good. Fresh and crunchy, you can just feel it doing you good as you eat.

I’ve included canned tuna here because I love it. But it really isn’t essential. See the variations below if tuna isn’t your thing.

2 tablespoons dijon mustard
1 tablespoon rice or sherry vinegar
1 bunch baby bok choy, well washed
1 can tuna in oil, drained

1. Combine mustard, vinegar and 3 tablespoons extra virgin olive oil in a bowl.

2. Finely slice bok choy, crosswise into bite sized pieces. Toss in the dressing.

3. Divide between 2 bowls or lunch boxes and top with the tuna.

VARIATIONS
different veg – replace bok choy with shaved cabbage.

no rice / sherry vinegar? – use lemon juice or white wine vinegar.

carnivore – replace tuna with shredded cooked chicken or crispy pieces of bacon.

vegetarian – replace tuna with sliced hard boiled eggs

vegan – replace tuna with a generous handful of almonds or brazil nuts.

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