Bok choy is crunchy, flavorful and refreshing, while the Napa cabbage adds depth, resulting in a satisfying blanched summer salad, infused with an unexpected lilt of lime juice.
½ bunch bok choy
1/3 head Napa cabbage
2-3 Tablespoons coarse sea salt
½ sheet toasted nori
Lime, cut into wedges
Fill a large pot (a pasta pot works) with water and 2-3 Tablespoons coarse sea salt.
Place on the stove on a medium to high flame and bring the water to a roiling boil.
While the water is boiling, soak the bok choy and Napa cabbage (separately) in large bowls of water.
Take them out and chop the leaves of both into strips of bite-size pieces.
When the water has boiled, drop the bok choy into the water first. When it floats to the surface (should take less than a minute), use a mesh skimmer or slotted spoon to remove it from the water.
Bring the water to a roiling boil again.
Drop in the chopped Napa cabbage and allow it to float to the water’s surface indicating it is blanched (this should take from one minute to 90 seconds).
Remove from the water with a mesh skimmer or slotted spoon.
Arrange the bok choy and Napa cabbage together on a plate.
Cut a piece of toasted nori into thin strips and cover the vegetables with it.
Serve with fresh lime wedges.