Teresa's Recipes
Bok Choy and Pineapple Salad
Dive into the vibrant flavors of this refreshing Bok Choy and Pineapple Salad, where the crisp texture of bok choy meets the tropical sweetness of fresh pineapple. This colorful dish not only offers a delightful crunch but also a hint of nuttiness from cashews, making it the perfect accompaniment to any meal or a stand-alone light dish. Originating from Asian cuisine, bok choy has been celebrated for centuries for its nutritional value and versatility, while pineapple adds a bright zing that elevates the entire salad experience.
Ingredients
- 4 cups, chopped Bok choy
- 1 cup, diced (fresh or canned) Pineapple
- 1, diced Red bell pepper
- 1/2, thinly sliced Red onion
- 1/4 cup, chopped Cilantro
- 1/2 cup, chopped Cashews
- 2 tablespoons, freshly squeezed Lime juice
- 1 tablespoon Honey
- 2 tablespoons Soy sauce
- 1 teaspoon, grated Ginger
- 1/4 teaspoon, to taste Salt
- 1/4 teaspoon, to taste Black pepper
Dietary Notes
- Servings: 4
- Dish Type: Salad
- Prep Time: 15 minutes
- Calories: 190
- Fat: 9g
- Carbs: 24g
- Protein: 3g
- Sodium: 300mg
- Sugar: 10g
Instructions
- In a large bowl, combine the chopped bok choy, diced pineapple, diced red bell pepper, thinly sliced red onion, chopped cilantro, and chopped cashews.
- In a separate small bowl, whisk together the lime juice, honey, soy sauce, grated ginger, salt, and black pepper until well combined to create a dressing.
- Pour the dressing over the salad mixture and toss gently to ensure everything is evenly coated with the dressing.
- Serve chilled for a refreshing experience. Enjoy this salad as a side dish or as a light meal on its own!
Tips
- For an extra crunch, consider adding toasted sesame seeds or sunflower seeds.
- If you prefer a spicier kick, add a pinch of red pepper flakes or chopped jalapeño to the salad.
- This salad is best enjoyed fresh but can be stored in the refrigerator for up to a day.