In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Warm bok choy salad with sweet lemon-basil dressing and panko crumble
Soy-Free, Mediterranean, Lean & Clean, Vegetarian, Carb-Conscious, <600 Calories
2 Servings, 450 Calories/Serving
20 Minutes
Made with seared bok choy, red cabbage, and scallions, then tossed with crisp apple and a sweet lemon-basil dressing, this salad is an adventure in every bite.
In your bag
- 3 heads organic baby bok choy
- 3 organic scallions
- 3 ounces organic shredded red or other cabbage
- 3 tablespoons sliced almonds
- ¼ cup panko
- 3 tablespoons grated Parmesan
- 1 organic Fuji or other apple
- Sunbasket sweet lemon-basil dressing (sour cream - mayo - canola oil - champagne vinegar - sugar - basil - lemon juice - olive oil - lemon zest - kosher salt - garlic)
Nutrition per serving
Calories 450, Total Fat 29g (37% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 15mg (5% DV), Sodium 490mg (21% DV), Total Carb. 37g (13% DV), Fiber 7g (25% DV), Total Sugars 19g (Incl. 3g Added Sugars, 6% DV), Protein 13g
Contains:
Milk, Eggs, Tree Nuts (almond), Wheat
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Wash produce before use
1
Prep and cook the bok choy and cabbage
- Trim the root ends from the bok choy; cut the bok choy in half lengthwise. Cut off the green tops and coarsely chop; set aside for finishing the salad. Set aside the bottom parts for cooking.
- Trim the root ends from the scallions; cut the scallions on the diagonal into 2-inch pieces, keeping the white and green parts separate. Set aside the green parts for finishing the salad and the white parts for cooking.
In a large frying pan over medium-high heat, add the bottom parts of the bok choy, cut sides down, and cook without turning until lightly browned and just tender, 5 to 7 minutes. Transfer to a cutting board to cool slightly, then coarsely chop. Wipe out the pan.
In the same pan over medium-high heat, add the cabbage and white parts of the scallions and cook, stirring occasionally, until just tender, 2 to 3 minutes. Transfer to a plate. Wipe out the pan.
2
Toast the almonds
In the same pan used for the vegetables, over medium heat, toast the almonds, stirring often, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a plate to cool. Wipe out the pan.
3
Make the panko-Parmesan crumble
In a small bowl, stir together the panko and 1 to 2 tablespoons oil; season to taste with salt and pepper.
In the same pan used for the almonds, over medium heat, add the panko and cook, stirring occasionally, until golden brown and crisp, 2 to 3 minutes. Remove from the heat and transfer to a plate. Add the Parmesan and toss to incorporate with the panko; set aside to cool. Meanwhile, prepare the salad.
4
Make the salad
- Core and thinly slice the apple.
In a large bowl, toss together the cooked bok choy and cabbage mixture, the green parts of the scallions, the green tops of the bok choy, the almonds, apple, and as much sweet lemon-basil dressing as you like (set aside any remaining dressing for serving). Season to taste with salt and pepper.
Serve
Transfer the salad to individual plates or bowls. Sprinkle with the panko-Parmesan crumble and serve any remaining dressing on the side.
Kids Can!
- Separate the white and green parts of the scallions.
- Stir the panko, Parmesan, and oil.
- Time the cooking.
- Assemble the salad.
- Sprinkle the panko-Parmesan crumble and cilantro.