I love using ginger juice in salads because it has the same bright, vigorous aroma of fresh ginger yet eliminates all the peeling and mincing required of the raw plant. Ginger juice, which is essentially liquified ginger pulp, is made by the ginger-obsessed company, Ginger People, and is available at Whole Foods, Fresh Market, and many organic grocery stores as well as on Amazon.com. It’s not only great in dressings, it packs a nice punch in a martini, too!
Bok Choy With Seitan & Ginger Sesame Dressing
| Serves 4 |
235 calories per main course serving
- 3 heads baby bok choy, rinsed
- 8 ounces seitan*
- 1 haas avocado
- 6 ounces white mushrooms
*Seitan is available at many grocery stores, often in the same section as tofu and other meat alternatives.
Ginger Sesame Dressing & Marinade
- 2 tablespoons ginger juice*
- 2 tablespoons sesame oil
- 1 1/2 tablespoons orange juice
- 1 1/2 tablespoons balsamic vinegar
- 3/4 teaspoons fresh minced garlic
- 1/2 teaspoon soy sauce
- 1/4 teaspoon sugar
*Available at Whole Foods and other better grocery stores.
Make the dressing/marinade: Combine the dressing ingredients in a small bowl and whisk together well.
Drain water from the seitan, gently pressing excess water out with paper towels, and transfer to a small, shallow bowl. Spoon just enough dressing over the seitan to cover and marinate for a few minutes while you prepare the other ingredients.
Prepare the salad: Trim the ends from the bok choy and chop the pale stems into roughly 1/4 – 1/2 inch pieces. Tear the leaves into large salad size pieces. Peel and slice the avocado into roughly 1/2 inch pieces. Rinse the mushrooms and pat dry. Trim and discard the stems; slice the caps thin. Transfer all of the vegetables to a serving bowl and toss with a light coating of the dressing.
In a sauté pan over medium high heat, sear the seitan until nicely browned, about 5 minutes. Arrange the seitan over the salad. Add salt and fresh ground pepper to taste. Serve, and enjoy!