So I decided to play around recently and try some different veggies for a raw salad. I love eggplant and bok choy, but both are usually sautéed in some kind of really heavy sauce and I wanted something lighter.
This recipe called for 2 baby bok choy and a small eggplant to be chopped and then marinated in ginger powder and coconut aminos while I was at work. To finish the ‘salad’, I added a splash of rice vinegar, mushrooms, frozen corn, sesame and sunflower seeds, dulse, and kelp granules.
Overall verdict? Not bad. I can probably tweak the seasonings a bit more but this was actually tasty as it was. Yay for that!