• 6 cups finely sliced Asian greens. I used bok choy and Napa cabbage
  • 1/4 cup sliced onion, like fresh spring onion or green onions
  • 1/2 teaspoon coarse salt (divided)
  • 1 apple, cut into matchstick pieces or grated
  • 1 1/2 tablespoons fresh lemon juice
  • 1 teaspoon seasoned rice vinegar (this was my addition)
  • 1 1/2 teaspoon canola or other neutral oil (optional, I skipped this)
  • 1 teaspoon (slightly heaping) mellow white or yellow miso
  • 1/2 teaspoon fresh ginger (grated)
  • Sliced toasted almonds as garnish, if desired

As always Jill Nussinow, MS, RDN, hit it out of the park with this simple, vegan, delightfully light, and yummy salad using Asian greens and crisp sweet apple. Find her at “Bok Choy & Apple Salad with Lemon Miso Dressing”.

Serves 4

Cut the greens into slices.  Slice stems very thin. Rinse well and dry.  Combine the greens, onion half the salt, and the apple. Toss together and let sit for at least 10 minutes to pull out moisture and soften the greens a bit. Combine the remaining ingredients except the remaining salt and pepper in a small bowl.  After the vegetables have been sitting for 10 minutes, combine the lemon juice, oil (if using), miso and ginger.  Add freshly ground black pepper and salt, to taste.

This salad is delightful served right away, and is also tasty stored for a few days in the refrigerator.