Pak Choi and Bean Sprouts Salad

Nature’s Basket this week had Pak choi (or Bok Choy), which is Chinese cabbage, as well as the Korean Kimchi-making cabbage. Since the latter was twice the size of my head (and refrigeration is a problem for me), I decided to lose my virginity with Pak choi.

Pak Choi and Bean Sprouts Salad

Ingredients:

• 5 big leaves of pak choi
• 1 1/2 cup bean sprouts
• 1 cup red and green peppers
• Handful of spring onions

Dressing:

• Juice of one lime
• ½ teaspoon of black pepper powder
• Dash of olive oil

To make:

• Tear up the pak choi leaves and chop up the peppers into slivers.
• Rinse the bean sprouts under running water to get out any muddy remnants.
• Mix all the salad ingredients.
• Make a dressing using the lime juice and the pepper powder (the pre-ground powders – not the freshly ground up pepper, which gives a different flavor).
• Pour over the salad.