This bok choy salad is crispy and crunchy with a tangy Asian inspired sesame soy dressing.
Yesterday we woke up in our hotel overlooking the falls and couldn’t see 5 inches out the window it was so foggy. We went to breakfast, realized all of our options for things to do were outside, checked the weather to see if it was going to clear up at all during the day and that’s when I saw that it was supposed to be 91 and sunny at home today. It took us about 2 minutes to decide to pack up a day early and head home so we could enjoy the full day off in the sunshine. I’m probably laying on a beach towel in my front yard right now attempting to get rid of my winter Casper appearance. It really doesn’t do me any favors.
This whole 60 hour trip, 15 of which were spent in the car, made me realize a few things…
I know the lyrics to a disturbing amount (and quite varied bunch) of songs. From Snoop to Easton Corbin to Billy Joel to O.A.R. to Christina Perri, I can pretty much recite every word. I can’t hit the notes for shit, but I can tell you what they’re saying. Ulysses, however, likes to make up 90% of the lyrics. This seriously gets under my skin.
I’m quite positive hip hop peaked in 1998. Mo Money Mo Problems will forever be one of my favorite songs. “Stay humble, stay low, blow like Hootie.” You just don’t get lyrics like that anymore.
I have a weird thing where I must have the side of the bed furthest from the bathroom in hotels. It’s not like this at home, just at hotels. I also cannot stand walking on hotel tile with bare feet and will make a “trail” with bath towels to step on. The carpet doesn’t bother me though.
McDonald’s does serve one good purpose on this earth and that is vanilla soft serve cones at the 5 hour mark in the car.
Canadian border patrol officers are incredibly odd. Increeeeedibly.
I missed veggies. A LOT.
I did seriously enjoy the double mousse with caramel brittle and chocolate & hazelnut pot de crème for dessert, like seriously seriously, but I don’t think I’ve ever been so happy to see leftover veggies in the fridge as I was when I saw this salad at 9pm last night. Even after 3 days, it was still crunchy and delicious. The sesame soy sauce had plenty of time to marinate every single shred of vegetable and I ate every single one of them up in about 2 minutes flat.
Which brings me to my last realization…
I have become a 30 year old, vegetable obsessed homebody.
- 4 baby bok choy, washed and thinly sliced
- 1 carrot, thinly sliced or peeled
- 2 stalks of celery, thinly sliced
- 1 red pepper, thinly sliced
- 2½ tablespoons extra virgin olive oil
- 1 tablespoons sesame oil
- 1 tablespoon rice wine vinegar
- 1 teaspoon soy sauce
- 1 teaspoon agave (or honey)
- salt & pepper
- sesame seeds
- Combine all vegetables in a large bowl.
- Whisk together dressing ingredients (olive oil through salt & pepper) and pour over vegetables.
- Toss well to fully dress the salad.
- Garnish with sesame seeds.