With this recipe from the Eat to Live Cookbook, it was love at first bite. Which I wasn't expecting because when I was chopping all of the bok choy, I decided to taste a piece. I just wondered what raw bok choy tasted like--and I wasn't too impressed. It has that sulphury taste that cruciferous vegetables all have, in a really big way. Kind of like raw cauliflower, but not exactly the same. I was worried, especially since I was investing all of this time in the prep and money in the ingredients!
But I was totally happy with the finished product. It kind of reminded me of those broccoli salads with cashews and a sweet creamy dressing that you would get in the prepared deli section of a chain supermarket, but with none of the offending ingredients that those salads have.
This one's a real winner!
Apple Bok Choy Salad
from The Eat to Live Cookbook by Dr. Joel Fuhrman, p. 116
Did I like it? Very much so--on the first day that I ate it (see explanation below).
Was it easy to make with readily available ingredients? The ingredients were easy to source, but this recipe does involve a fair amount of washing, chopping and grating vegetables and fruit (I used my food processor for the carrots and apples to speed things up a bit). Because of the time involved, I made a double batch and dressed the salad in small batches as we were ready to eat them. This was not a great idea. This is not a salad that is okay to keep for a few days, even undressed. It didn't get better with age, so I recommend making just what you need for one meal with regard to the vegetables and fruit. The salad dressing is good to go for at least a week, so more of that is not going to go to waste.
What specifically did I like about the recipe? Great taste and crunch, plus sheer volume of highly nutritious raw vegetables. The dressing recipe alone is one of my favorite oil-free Vegan dressing recipes of all time (as I have been doing with all of the E2L Cookbook recipes, I used 1/2 the amount of nuts).
What specifically didn't I like about the recipe? Washing the food processor, but it beats hand grating.
Did my husband like it? Not as much as I did, but he didn't complain about it either.
Did my teenage daughter like it? She's not a big salad fan and she doesn't like any salad dressings, so I didn't even ask her to try it.
Did my eight or five year old try it? Hell no!
Would I make it again? The dressing-for sure! The salad? It's hard for me to say right now. I've been eating it for three days and I'm kind of "over it." Does that ever happen to you?
Is there anything I would do to improve on it if I made it again? At first, I thought "no way, it's perfect as is" (except for the volume of nuts, which I decreased by half). But come to think of it, I would like to try this salad exactly as is, but substituting raw (or lightly blanched) broccoli for the bok choy. Plus, I might leave out the raw red onion if I brought it to a party--that's a pretty intense taste that many people run from.
Overall Grade (completely unscientific, I admit): B+ (for the whole package)/A+ (for the salad dressing)
Have you made Dr. Fuhrman's Apple Bok Choy Salad? What were your impressions? Leave a comment below.
Still don't have the book? What are you waiting for? These recipes are creative.
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