bok choy salad with soy vinaigrette

Move over kale. Bok choy is the new green in town. Or at least it is according to me. Baby bok choy is so easy to work with — you can find it in most supermarkets and all you have to do is slice it crosswise and give it a rinseroo and a spin dry. No stems. No massaging leaves. No intense vegetal flavor like kale. Just don’t add cheese. I’m not ready for Choy Caesar yet.

ingredients

1-1/2 lbs baby bok choy (3 or 4 heads)
1/4 cup sliced or slivered almonds
Juice of 1 lime (about 2 tablespoons)
1 tablespoon soy sauce (regular or reduced sodium)
1 tablespoon fish sauce (or another tablespoon soy)
1 teaspoon sugar
1 teaspoon canola oil

directions

Slice bok choy crosswise into thin strips, discarding bases. Rinse in a colander and spin dry. Place in a salad bowl.

Toast almonds in a dry skillet over medium heat until golden; pour onto a plate and set aside to cool.

In a small bowl, combine lime juice, soy sauce, fish sauce, and sugar; stir to blend in sugar. Stir in oil. Pour over bok choy in bowl; add almonds and toss well. Serve right away.