I’m trying to eat clean these days. I need to recalibrate things after a few too many treats ‘-) So, no added sugar, low fat and LOTSA veggies.
Greens are at the top of everyone’s must eat list right now, so when I saw this healthy recipe from Gwyneth Paltrow, I thought I’d give it a try. It had tons of greens and the fresh herbs give it an amazing mix of refreshing flavours. All my faves: basil, mint, coriander.
It’s not quite quick as there’s a fair amount of chopping, but it’s so simple and TOTALLY worth the effort. Have it on its own as a nice light meal. I had it with a chicken burger to get some protein into things.
The vinaigrette packs a real punch: hot, sour, salty and sweet. Yummm!! I can’t believe something so good is so healthy.
(Total aside: I watched Empire for the first time today and am seriously hooked! I’ve watched 3 episodes so far, back to back. This may be an Empire marathon in the making!!).
4 large bok choy leaves, rough bottoms discarded, stems cut into ¼” bias and leaves shredded
4 big leaves Napa cabbage, shredded
1 bunch watercress (discard thick stems), roughly chopped
1 large carrot, peeled and cut into matchsticks
the leaves from about 8 stems each basil, mint, cilantro, roughly chopped
½ small cucumber, thinly sliced on the bias
1 red Thai chili (or more…or less), thinly sliced
½ cup roasted, salted peanuts, roughly chopped
¼ cup fresh lime juice
1 tablespoon rice wine vinegar
2 teaspoons soy sauce
¼ cup fish sauce
¼ teaspoon salt
¼ teaspoon hot pepper sesame oil
2 tablespoons agave nectar (I used honey)
1 teaspoon minced garlic
1 teaspoon minced ginger
2 tablespoons finely diced red onion or shallot
- Toss the bok choy, cabbage, watercress, carrot, herbs, cucumber, chili and ¼ cup of the peanuts together with enough dressing to coat.
- Serve sprinkled with the remaining peanuts.
Mix everything together. That’s it!
Keeps in the fridge for a week.
Adapted from: goop.com