Avocado and crunchy bok choy slaw brown rice salad

Name: Avocado and crunchy bok choy slaw brown rice salad
Cook time: 15 min
Total time: 15 min
Yield: 1ppl
Ingredients: 2 baby bok choy; ½ - ¾ cup cooked brown rice; ½ carrot, peeled, shredded, julienned or coarsely grated; ¼ cup chopped roasted peanuts; ½ red capsicum, de-seeded, thinly sliced or diced; ½ firm-ripe avocado, peeled, diced; ¼ cup chopped coriander or flat-leaf parsley; Dressing; 1 tablespoon tamari soy sauce (you can use normal soy sauce if you prefer though); 2 teaspoons freshly squeezed lime or lemon juice; 1 teaspoon sesame oil; 2 teaspoons rice vinegar or apple cider vinegar; 1 teaspoon sweet chilli sauce; ½ teaspoon finely grated ginger

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 nicer I reckon. This recipe is gluten-free, dairy-free and vegan.

Nadia Lim

15 mins

1ppl

Moderate

Avocado and crunchy bok choy slaw brown rice salad

Ingredients

2 baby bok choy
½ - ¾ cup cooked brown rice
½ carrot, peeled, shredded, julienned or coarsely grated
¼ cup chopped roasted peanuts
½ red capsicum, de-seeded, thinly sliced or diced
½ firm-ripe avocado, peeled, diced
¼ cup chopped coriander or flat-leaf parsley
Dressing
1 tablespoon tamari soy sauce (you can use normal soy sauce if you prefer though)
2 teaspoons freshly squeezed lime or lemon juice
1 teaspoon sesame oil
2 teaspoons rice vinegar or apple cider vinegar
1 teaspoon sweet chilli sauce
½ teaspoon finely grated ginger