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Spicy Spring Salad

This is a bit of a cross between a slaw and a salad, but whatever it is it's pretty tasty. It uses hardier greens - bok choy and mustard greens (or kale) - massaged with a sesame and citrus dressing to create a subtly spicy and tangy salad. It pairs well with the rhubarb-marinated protein of your choice, rice/rice noodles, chopped almonds/cashews/peanuts, and a slice of lime. This recipe makes two servings - it can be easily scaled up for your needs.

Prep Time 10 minutes

Ingredients

  • 1 head washed and thinly sliced bok choy
  • 2 handfuls chopped mustard greens or kale
  • 4-6 thinly sliced mint leaves

Dressing

  • 2 tsp soy sauce
  • 2 tsp lime juice (or lemon)
  • 1/8 tsp sesame oil (or a tad more - I find it very strong)
  • 1 pinch chili flakes (optional)
  • sesame seeds, roasted almonds, cashews or peanuts

Instructions

  1. Combine bok choy, mustard greens, and mint in a bowl.

  2. Mix together soy sauce, citrus, sesame oil, and chili flakes in a jar or small dish.

  3. Pour mixture over greens. Massage gently with hands.

  4. Top with seeds/nuts of choice, and serve as a side, or combined with protein and rice for a hardier meal.