Bok Choy and Mixed Greens Salad with Apple Cider Dressing

Servings: 1 cup 

The Chinese green cabbage called Bok Choy is a delightful and different way to receive the benefits of cabbage. Bok Choy aids digestion and is high in vitamins A and C, and calcium.  There’s also potassium, beta-carotene, and B6.  Agave nectar is a healthy sweetener with the consistency of honey but thinner and dark amber in color. Agave is in its natural form, unlike sugar that is crystallized and processed. And it has a low-glycemic index, so no sugar rush.



1 cup pure, well-blended apple cider
2 teaspoons quality apple cider vinegar
2 teaspoons Dijon-style mustard
1 tablespoon agave syrup or other desired sweetener
1 tablespoon chopped fresh, flat-leaf parsley, and more for garnish
2 tablespoons hazelnut or walnut oil
Salt and pepper

1 teaspoon olive oil
1 cup Bok Choy, shredded and stalk sliced into 1/2-inch pieces
4 cups mixed greens
Apple slices for garnish

Bok Choy and Mixed Greens Salad with Apple Cider Dressing recipe


In a blender, process the dressing ingredients, adding salt and pepper to taste. Chill in the fridge.

In a small skillet coated with Teflon™ non-stick, heat the oil over medium and add the Bok Choy. Stir just until crisp-tender, about 5 minutes and set aside.

Divide the greens among four plates and toss each with 2 tablespoons or so of the dressing. Sprinkle the Bok Choy over the top and serve with an apple slice and some more parsley.