I saw my SNS friend posting a picture of Bok Choy Caesar salad that she recently had at a restaurant.
I thought using Bok Choy for Caesar salad was a great idea, and I decided to make one myself.
I got this at a local Asian grocery store.
I wonder what “Mui” means…
But whatever that means, I do like this kind.
I tend to like the stalk part of many Asian leaf vegetables, like this or Napa cabbage, as that’s where the flavor is concentrated.
I also like its firm texture too.
The Bok Choy Mui was dressed with homemade vegan Caesar dressing, and then served with crispy ginger air-fryer tofu and vegan homemade Parmesan cheese.
This turned out amazing!!
I really liked the bitterness of the Bok Choy in this salad.
I think I like this version better than the romaine version.
