A must try baby bok choy salad with herbed tofu
A must-try baby bok choy salad with herbed tofu! It's super simple and easy, coming together in just a few minutes. It's loaded with different flavors, packed with nutrients, and it's super crunchy!
Servings: 3 people
Calories:
Equipment
- Chef knife
- vegetable peeler or mandolin
- 4 small bowls
- Salad spoons
- serving platter
- small mason jar with a lid
Ingredients
Balsamic vinaigrette
- 5 tablespoons cold-pressed sunflower oil
- 3 tablespoons balsamic vinegar
- ½ teaspoon whole sea salt
- 1 tablespoon dry oregano
Ingredients for bok choy salad
- 4 purple & green baby bok choy
- 2 cups small cherry tomatoes
- 150 gm herbed tofu
- 4 small pieces of cornichon (chopped)
- 1 small purple daikon/pusa gulabi or any radish of your choice
- 1 small chioggia beetroot/golden beet
- 2 medium apples
Instructions
Balsamic vinaigrette
- Mix all the ingredients in a mason jar
- Close with a lid and shake vigorously to mix
- Set aside
Baby bok choy salad
- Clean all the veggies and fruits
- Separate the bok choy leaves from their stems. Set the leaves aside,
- Chop the bok choy stems thinly and put them in a small bowl,
- Cut the tofu into small cubes, place these in another small bowl
- Using a peeler/mandolin slice the beet and daikon, put the slices in a small bowl. (you only need a few slices)
- Slice/cut apples into cubes, place them in a small bowl,
- Chop the cornichon into tiny pieces,
- In a big salad bowl, put the bok choy leaves and toss them with a little amount of vinaigrette. Arrange the leaves on a serving platter.
- In the same salad bowl, mix all the rest of the bok choy ingredients and add 2-3 tablespoons of balsamic vinaigrette.
- Toss together to mix using salad spoons, taste to adjust the salt, serve these on the bok choy leaves, as shown on the photo.
- Enjoy this salad with a piece of homemade bread. Bon appetit.