Barley Free Bok Choy & Cabbage Herb Salad with Apple Cider Vinegar Dressing
Total time30 min
Prep time20 min
Cook time0 min
5.0(13)
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Learn more →Ingredients
4 servings
For the salad
- 3 cups napa cabbage, thinly shredded
- 3 cups bok choy, thinly sliced crosswise (leaves and stalks)
- 3 scallions, green tops only, thinly sliced
- ¼ cup fresh cilantro leaves, roughly torn
- ¼ cup fresh flat-leaf parsley leaves, roughly torn
- 2 tbsp fresh mint leaves, roughly torn
- 1 medium cucumber, halved lengthwise and thinly sliced
For the dressing
- 2 tbsp apple cider vinegar
- 3 tbsp extra-virgin olive oil
- 1 tsp dijon mustard
- ½ tsp ground ginger
- salt and pepper, to taste
For serving
- 2 tbsp toasted sesame seeds (optional)
Instructions
- 1
Combine the shredded napa cabbage and sliced bok choy in a large mixing bowl. Add the scallion greens, cilantro, parsley, mint, and cucumber slices and toss to distribute evenly.
- 2
In a small bowl or jar, whisk together the apple cider vinegar, olive oil, Dijon mustard, and ground ginger until the dressing is emulsified and uniform. Season with salt and pepper to taste.
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