I demonstrated this amazing salad at a free talk I gave at my local library. Nature offers up some of its best in springtime. She knows what we need to spring clean our bodies, especially our livers. Bok Choy and radishes are equally excellent at the job. Add some ginger and garlic, both potent detoxifiers, and you are totally styling your body into renewal.
Where do I get my veggies? The best CSA I've ever had in the 20+ years I've been sourcing locally. Please check out Mountain Heartbeet Farm and Joanne, the ray of sunshine and earth-tending magician who brings veggie love from her farm to many lucky tables.
INGREDIENTS 1 head bok choy, washed,stems and leaves separated 1 bunch radishes, tops removed
Asian Vinaigrette: 1/4 cup olive or coconut oil 2 tablespoons tamari or nama shoyu or coconut aminos juice and zest from half a lime or a small lemon 1 tablespoon toasted or untoasted sesame oil 1 tablespoon maple syrup or honey 1 clove minced garlic 1 teaspoon grated ginger
Cut stalks into 2 inch slices. Slice bok choy vertically into matchsticks. Slice radishes, then stack on top of each other and chop into matchsticks. Roll bok choy leaves tightly into a bundle, and thinly slice. If necessary spin leaves and stalks dry using a salad spinner.
Whisk the vinaigrette ingredients together in a small bowl. Toss radishes, bok choy stalks, and leaves with the dressing. Taste and add more lime or tamari if necessary.