Bok Choy Salad

Ever since I got into Kale Salad, I've been eying other greens suspiciously: will they be similarly delicious raw? And yes, yes, they are. This is really just an example of me using my own little blog here to create a new feature. But it illustrates a good point: greens in the cabbage family can be treated similarly to one another with similar results. If you have Napa cabbage on hand, see the nearly identical Oriental Slaw recipe. For another similar recipe using broccoli slivers, check out Broccoli Slaw. I'm calling this bok choy recipe a salad even though bok choy is really a cabbage--but its leaves make this look more like a salad than a slaw. Bok choy is a tad bit bitter, so this may not be to some folks' liking. But we thought it tasty.

Bok Choy Salad

• Sweet Asian Dressing + Crunchy Salad Topping  (can make ahead and keep separate)
• bok choy
• green onions or small, young red onions

1. Slice bok choy stems like you would celery.
2. Slice bok choy leaves vertically into a few large sections and then slice horizontally into thin slivers.
3. Thinly slice onions of choice.
4. Toss all together.
5. Add dressing. Can sit for a while in the fridge at this point.
6. Add topping just before serving.

 ~Serves ?? (1 head bok choy will serve maybe 6?)