Your past experience,
may be even your common sense, will tell you that bok choys are meant to be
boiled, stir-fried or grilled. What if I tell you to fight those biases? Why,
you ask? I am here to tell you that one of the best ways to enjoy bok choys is
to actually eat them raw. I know this fleshy bonsai-looking vegetable does not look
like something that will win the America’s
Next Top Salad Green. But, trust me when I say that its seemingly fibrous
stem is actually quite tender, juicy and crunchy. Moreover, I absolutely adore
raw baby bok choys’ sweet pepperiness, reminiscent of a milder and a more
palatable cousin called watercress. The last but definitely not least, compared
to lettuce, bok choys hold up their shape so much better after being tossed in
salad dressing, making them a wiser choice for packed lunches.
