Melissa Valdellon

Bok choy, eggplant salad

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!

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