Most people think of Bok Choy as a vegetable that you eat stir-fried, but did you know that it’s got crunch and sweetness that makes it great for eating raw? This is a Bok Choy salad that I whipped up for a pizza party that needed a fresh and bright side as a counterpoint to all the bread and cheese. It was such a hit that I’ve been asked to make it again and again.

Guessipe

• 8 heads baby Bok Choy, cored and sliced
• 2 TBSP herb-infused olive oil
• 2 TBSP Hawaiian salt seasonings
• 3 TBSP rice vinegar
• 1 TBSP sugar
• black pepper to taste

Toss the baby Bok Choy with the olive oil and Hawaiian salt seasonings.

Nuke the sugar and rice wine vinegar for 30 seconds, then stir to dissolve the sugar.

Add the vinegar mixture to the Bok Choy, and toss again. Fresh grind black pepper to taste.