Mixed Pak Choy with Carrots Salad

Mixed Pak Choy Carrots Salad

Wouldn’t you think that salad and organic food go hand-in-hand? This recipe will be perfect for up to 4 people where you will be making a simple salad meal which is healthy and organic.

A great vegetable side dish

This recipe is a very special dish. Each serving will only contain 250 calories, about 4g of fat, 210mg sodium and zero saturated fat and cholesterol.

What do you need?

Below are what you will need to prepare:

  • About 1 pound of pak choy
  • 8 ounces of shiitake mushrooms. Slice it after removing the stems
  • Shredded carrots. Use about 3 to 4 medium sized ones
  • 2 tablespoons of orange juice
  • 1 tablespoon of tahini
  • 1 1/2 teaspoons of low-sodium shoyu, 1/2 teaspoon of grated fresh ginger
  • 1 tablespoon of toasted sesame seeds

First, use a steamer basket in a larger pot with water that touches the bottom of the basket and then boil it. Put the pak choy in before using medium-low heat for 10 minutes. Fill a bowl of ice-cubes and water and when the pak choy is ender enough, place them in and drain the water.
Take half a cup of water, simmer it over a medium-high heat on a medium skillet. Then, put in the mushrooms before using medium heat. Cover it and let it cook for about 5 to 7 minutes. In between that, stir the mixture.
Then, add the orange juice, ginger, tahini and shoyu onto a large bowl. Throw in the pak choy, the mushrooms and the shredded carrots. Mix them well and finalize it with sesame seeds. This vegan and gluten-free salad is now ready for serving. Use brown rice for serving and it should be more than enough for 3 or 4 people.

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