RECIPE: Purple cabbage, pumpkin seeds and almonds adds vibrancy to bok choy salad

BOK CHOY SALAD

SALAD INGREDIENTS

5 to 6 bok choy stalks, cleaned, trimmed and cut in one- or two-inch pieces

1½ cups shredded purple cabbage

2 cups sautéed tofu — I coat mine in cornstarch, mixed with salt, pepper, paprika and garlic powder, and cut in one-inch squares before I sauté it.

⅔ cup roasted pumpkin seeds

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⅔ cup chopped roasted almonds

½ cup green onions, thinly sliced

DRESSING INGREDIENTS

¼ cup soy sauce

2 tbsp toasted sesame oil

¼ cup rice vinegar

¼ cup olive oil

2 to 3 tbsp honey

Dash of chili flakes

Salt and pepper to taste

INSTRUCTIONS

1. Combine all salad ingredients together or layer on a platter.

2. Combine all dressing ingredients together.

3. Coat salad with dressing and enjoy!

York region resident Amy Stopnicki is an award-winning cookbook author, event planner, food blogger and mother of four. You can find her on Instagram at @amystopnicki or email her at amy.stopnicki@gmail.com.