Method
- Remove bulbs from bok choy and wash well. Slice each leaf down the centre lengthways then chop finely. Add to a large salad bowl.
- Wash cabbage, celery and spring onions. Finely slice then add to the salad bowl.
- In a small dish, whisk the lemon juice and olive oil together to make the dressing.
- Pour the dressing over the salad just before serving and stir through to evenly coat the salad.
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