You are here

Raw Bok Choy Quinoa Salad

Crunchy baby bok choy, sweet Red Delicious apples and carrots, hearty quinoa, and zesty ginger - this salad traverses the flavor and texture spectrum.


1 lb. baby bok choy (4 to 6 heads)

1 tsp. coarse salt

1 Markon First Crop Red Delicious Apple, peeled and sliced into matchsticks

1 cup Ready-Set-Serve Shredded Carrots

3 Tbsp. Ready-Set-Serve Lemon Juice

1 Tbsp. grape seed oil

1 tsp. fresh ginger, peeled and finely grated

1 cup quinoa, cooked

Coarse salt and ground pepper, to taste


Halve baby bok choy lengthwise; wash in clean running water to remove any soil. Cut crosswise into thin strips; place in a large colander, and sprinkle with salt. Toss to coat.

Place a clean plate inside colander over bok choy; weight with a heavy object. Set aside in sink to drain for 10-15 minutes.

In a large bowl, mix apple, carrots, lemon juice, grape seed oil, and ginger.

Add bok choy and quinoa; season with coarse salt and ground pepper. Mix well.