Tarragon Bok Choy Salad

This was SO REFRESHING! Great flavors, appealing to the eye, texture was great with the bok choy…so good. Enjoy!



  • 1 ‘head’ of bok choy, sliced (Note, this video gives you three different cuts for the bok choy. I used the sliced, but I also used the leaves!! The leaves add great flavor, use them. http://www.youtube.com/watch?v=JpFHsHpCUPw)
  • 1 avocado, diced
  • 5-7 Red radishes, roughly chopped
  • 3-5 White radishes, roughly chopped
  • 1/2 yellow tomato, diced
  • 1/2 cup loosely packed Italian parsley, chopped


  • Juice of one lemon
  • 1tsp dried tarragon
  • 1/3 cup olive or grape seed oil
  • bit of salt and pepper
  • Mix above ingredients together, set aside

Mix the ingredients together, toss in a bowl. Add SOME of the dressing, toss with the salad. Add more dressing if you see fit, otherwise, save for another salad. Enjoy!


Cabbage Slaw

Apparently I’m on a cabbage kick today. Here’s another slaw recipe that I made to go with the Polla con Salsa Roja tomorrow night. This is a gorgeous and very easy dish. You can even take some of this, add shredded chicken, and put on top of lettuce for a nice weekday lunch.



  • 1/2 to full head of purple cabbage, shredded
  • 1 cup shredded carrots
  • one bunch thinly sliced radishes, thinly sliced both ways (forming matchsticks)
  • 1/2 cucumber, thinly sliced both ways (forming matchsticks)
  • 1/2 bunch chopped cilantro
  • 5 thinly sliced green onions
  • 1 small-medium green or honey mango, diced small
  • Juice of two limes
  • 1/8-1/4 cup of grape seed oil or another lighter oil of your choice
  • 1 tsp salt
  • 2 tsp cumin

Mix everything together well and chill for at least an hour before serving.