I made this delicious dish while the 10 Minute Portobello Pizza's were in the oven. It was so easy and we had ZERO left overs (which rarely happens with a salad!). Not to mention, do you see how pretty this looks?? All those colors just pop off of the Bok Choy! Pretty & Yummy!! Talk about a WIN WIN! Ok enough with my chatter box here... this dish barely needs an introduction!
Alright! Let's get cookin' and spend some thyme together ya'll! Per the usual I included the basic ingredients you need for this recipe, the ingredients I used, and directions to follow along. If you modified something, then skip that step or replace the step with your own ingredient!
Simple Asian Slaw
Keep It Simple | Just The Basics:
1/3 Cup Apple Cider Vinegar
1/4 Cup Soy Sauce
1/2 TSP Ground Ginger
1 TSP Garlic Powder
1 TSP Honey
1/4 Cup Olive Oil
1 TSP Salt
1 TSP Pepper
3 Shredded Carrots
2 Baby Bok Choy
Thyme For Mine | Make it With Me:
1/3 Cup Apple Cider Vinegar
1/4 Cup Soy Sauce
1/4 TSP Worcestershire
1 TSP Grated Fresh Ginger (or 1/2 TSP Ground Ginger)
1 TSP Thyme
1 TSP Garlic Powder
1 TSP Honey
1/4 Cup Olive Oil
1 TSP Fenugreek
1 TSP Salt
1 TSP Pepper
1/4 Cup Chopped Fennel
3 Shredded Carrots
2 Baby Bok Choy
Direction Thyme:
1. Add all ingredients except bok choy, carrot & fennel to bowl & combine
2. Once combined, add carrot & fennel and allow to marinate while you prepare the rest of your dinner.
3. Rinse bok choy and trim off bottom of base
4. Gently break apart leaves from base and lay around plate
5. Place shredded carrot & fennel in middle of plate on top of leaves
TIP: Do not saturate the bok choy with the dressing. Let friends add more if needed
SERVE & ENJOY
P.S. MAKE 2 MEALS OUT OF 1 PREP! Instead of tossing out the remaining dressing, reserve & save it in an air tight container. When the mood hits you, marinate salmon or chicken overnight for a future meal! YUM!