Ingredients
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1 head bok choy
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1/2 head green cabbage
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6 baby cucumbers
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1 bunch scallions
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1 cup sugar snap peas
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¼ cup chopped chives
For the dressing
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3 garlic cloves
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Juice of 2 lemons
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⅓ cup olive oil
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2 tablespoons white vinegar
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1 cup fresh basil
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½ cup fresh parsley
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1 bunch fresh chives
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1 cup shelling peas (blanched) or frozen peas
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¼ cup nutritional yeast
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1 teaspoon garlic powder
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1 teaspoon salt
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¼ teaspoon black pepper
Directions
Slice the bok choy into thin ribbons with a mandoline and add to a large bowl.
- Thinly chop the cabbage into ribbons so it’s about the same size as the bok choy. Repeat with the cucumbers and give them a rough chop to match the other ingredients. Add both to the bowl with the bok choy.
- Cut the scallions and snap peas into thin pieces with either a sharp knife or mandoline and add to the bowl.
- To make the dressing, add all ingredients to a blender and pulse until it reaches a thick, pourable consistency.
- Pour the dressing over the base and mix well so everything is evenly coated. Serve with chips or on toast.
What You'll Need
What You’ll Need
Mixing Bowls
Mandoline
Blender
Spatulas
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