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Cucumber and Baby Bok Choy Vegan Salad


Vegan recipes plant based lacto vegetarian recipes Cucumber and Baby Bok Choy Vegan Salad
Cucumber and Baby Bok Choy Vegan Salad

Freshen up your mealtime with this crisp, zingy Vegan Cucumber and Baby Bok Choy salad. Combining the tender sweetness of baby bok choy with the crisp bite of cucumber, this dish is tossed in a fragrant garlic sesame dressing for a quick, healthy side that's brimming with Asian-inspired flavours.


 

Recipe:


Serves: 4


Preparation time: 15 minutes

Cooking time: 5 minutes

Total time: 20 minutes

 

Ingredients:


  • 4 baby bok choy, ends trimmed and leaves separated

  • 1 large cucumber, sliced into half-moons

  • 3 tablespoons sesame oil

  • 2 cloves garlic, minced

  • 2 tablespoons soy sauce

  • 1 tablespoon rice vinegar

  • 1 teaspoon maple syrup

  • 1 tablespoon sesame seeds, toasted

  • 1 red chilli, thinly sliced

  • Freshly ground black pepper, to taste


 

Method:


  1. Wash the baby bok choy leaves and cucumber thoroughly. Pat dry with a clean kitchen towel to ensure the dressing clings effectively.

  2. In a large bowl, combine the cucumber slices and baby bok choy.

  3. For the dressing, heat a small pan over medium heat. Add sesame oil and minced garlic, sautéing until the garlic is golden but not burnt to release its aroma and flavour, about 1 minute. Remove from heat.

  4. Stir soy sauce, rice vinegar, and maple syrup into the garlic-infused sesame oil to create your dressing.

  5. Drizzle the dressing over the greens, ensuring even coverage. Toss gently to coat each piece.

  6. Sprinkle toasted sesame seeds and red chili slices over the salad for a nutty crunch and a spicy kick.

  7. Give the salad a final toss, then season with freshly ground black pepper to taste.

  8. Serve immediately, or let it chill in the fridge for 15 minutes to allow the flavours to meld together.


 

Additional Tips:


  • For an added protein boost, top with chilled, cubed tofu or edamame beans.

  • Refrigerate any leftovers in an airtight container to keep the salad crisp.

 

Allergy information / alternatives:


  • For a gluten-free option, use tamari or a gluten-free soy sauce alternative.

  • Substitute maple syrup with agave nectar if preferred.

 

Nutritional Information (per serving):

  • Calories: 90

  • Protein: 3g

  • Fat: 7g (Saturated: 1g)

  • Carbohydrates: 6g (Sugars: 3g)

  • Fiber: 2g

  • Sodium: 320mg



Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.





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