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Avocado and Crunchy Bok Choy Slaw Brown Rice Salad

Avocado and Crunchy Bok Choy Slaw Brown Rice Salad

Nadia Lim

This recipe is perfect for a quick, healthy lunch, full of fibre and healthy fats. It's perfect to take to work in a lunchbox - so you can avoid the unhealthy bought lunch trap!

Time: 10 mins Serves: 1 Difficulty: Easy

2 baby bok choy
1/2 - 3/4 cup cooked brown rice
1/2 carrot,peeled, shredded, julienned or coarsely grated
1/4 cup chopped roasted peanuts
1/2 red capsicum, de-seeded, thinly sliced or diced
1/2 firm-ripe avocado, peeled, diced
1/4  cup chopped coriander or flat-leaf parsley


  1. Trim the bottom 1-2cm off the stalk of the baby bok choy and discard.
  2. Wash the bok choy well, then finely slice the remaining stem and leaves.
  3. Toss with remaining salad ingredients.  
  4. Mix all dressing ingredients together.  
  5. Toss salad with dressing just before serving.


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