Citrus Brussels Sprout and Bok Choy Slaw

People often times don’t think of eating raw vegetables in the Winter, but it is still good to eat them once and a while because they are packed with nutrients that our bodies need.  I like to still try to use vegetables that are in season, so heartier greens like brussels sprouts and bok choy are perfect!  And those are what I have used in the salad I am sharing with you today.  I combine them with an Asian citrus vinaigrette, orange slices and sesame seeds, and it is healthy, refreshing and delicious!  This is perfect to make ahead of time for including in lunches too, because it is even better the next day when the flavors have combined.

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 6 | Prep Time: 5 minutes | Cook Time: 0 minutes | Ready in: 5 minutes

Ingredients

• 2 baby organic bok choy, sliced
• 3 cups organic brussels sprouts, sliced
• 2 naval oranges, peeled and sectioned
• 3 organic green onions, sliced
• 2 organic garlic cloves, minced
• 1/4 cup sesame seeds, toasted
• 1/4 cup organic orange juice and zest of one orange
• 2 Tbsp rice vinegar
• 3 Tbsp Spectrum sesame oil
• 3 Tbsp tamari
• 1/4 tsp red pepper flakes

Instructions

1. In a large bowl, combine the vegetables, oranges and sesame seeds.
2. In a smaller bowl, whisk together the dressing ingredients.
3. Toss the dressing with the veggies until they are well coated and enjoy!