Bok Choy Kale Festive Salad

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Thanksgiving Festive Salad

Make sure your Thanksgiving feast has lots of colour! You can do so by making this festive salad that has everything from bok choy, kale, purple pepper, red cabbage microgreens, shallot and dried cranberries. Pair it with a sweet vinaigrette and you’ve got an all-star salad that’s both beautiful and delicious.

I only recently started adding raw bok choy to salads and I’m in love. Bok choy is a cruciferous vegetable that’s extremely high in antioxidants, phytonutrients, vitamins, and minerals. It’s particularly high in vitamin A (for eye health, immune system support, cell growth), vitamin C (for immune system support, heart health) and vitamin K (for bone health, heart health). By consuming it raw, you’ll be able to maximize the amount of nutrients you get from the bok choy for optimal health.

Festive Bok Choy Kale Salad
Serves 2
Equipment needed: high-speed blender
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  1. Sweet Vinaigrette
  2. Makes 1 cup
  3. 1/2 cup water
  4. 2 tbsp apple cider vinegar
  5. 2 tbsp tamari
  6. 2 tbsp hemp seeds
  7. 1 tbsp flax oil
  8. 1 tbsp nutritional yeast
  9. 2 tsp maple syrup
  10. Salad
  11. 2 bunches baby bok choy
  12. 1/2 head of kale
  13. 2 cups red cabbage microgreens
  14. 1 purple pepper (or green)
  15. 2 shallots, diced
  16. 1/4 cup dried cranberries
  1. To make the vinaigrette, blend all ingredients in your high speed blender until smooth.
  2. Combine bok choy, kale, red cabbage microgreens, purple pepper, shallot and dried cranberries in a salad bowl. Toss with vinaigrette. Enjoy!



Recipe Name
Festive Salad
Published On
Average Rating
5 Based on 2 Review(s)

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