Avocado and crunchy bok choy slaw brown rice salad
( SERVES 2 )
This recipe is perfect for a quick, healthy lunch, full of fibre and healthy fats. Raw bok choy is just delicious, its similar to using cabbage in a slaw, but possibly even nicer. This recipe is gluten-free, dairy-free and vegan.
|2||Baby bok choy|
|¾ cup||Cooked brown rice|
|½||Carrot, peeled and grated|
|¼ cup||Roasted peanuts, chopped|
|½||Red capsicum, sliced|
|¼ cup||Chopped coriander|
|½||Seeka Avocado, peeled and diced|
- Trim the bottom 1-2cm off the stalk of the baby bok choy and discard. Wash the bok choy well, then finely slice the remaining stem and leaves. Toss with remaining salad ingredients.
- Mix all dressing ingredients together.
- Toss salad with dressing just before serving.
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