Recipes of the Month: Salads

Bok Choy Apple Slaw

Prep time: 7 minutes Yield: 4 servings


6 stalks bok choy (about 1/2 head), thinly sliced
1/2 small red onion, thinly sliced
1 granny smith apple, sliced
1/2 cup toasted sunflower seeds


1 teaspoon ground coriander
1 teaspoon dijon mustard
2 tablespoons apple cider vinegar (or lemon juice)
1/4 cup olive oil
2 teaspoons honey or brown rice syrup
salt and black pepper to taste
1.   First make the dressing by combining all the ingredients and whisking well.
2.   Chop all the salad ingredients, leaving the apples until last. Mix in a salad bowl.
3.   Toss salad with half the dressing. Add additional dressing if desired.
4.   Eat immediately, or chill for up to one hour and then add the apples just before eating.


Asian Watercress Salad

Prep time: 7 minutes; Yield: 4 servings


1 bunch washed watercress
1 cup grated carrots
1 cup baked tofu
1-1/2 tablespoons toasted sesame oil
2/3 tablespoons plum vinegar or other vinegar


1.   Tear watercress into desirable size pieces.
2.   Mix with carrots in a salad bowl.
3.   Drizzle sesame oil and vinegar over salad and toss.
4.   Dice tofu into bite-size strips.
5.   Serve in individual salad bowls, sprinkle tofu on top of each and serve.