Bok Choy Salad Recipe
This Bok Choy Salad has yummy stuff like juicy pear, carrot, red onion, and tamari-roasted pumpkin seeds. You can have this fresh salad on the side, or make it a whole meal by adding beans, lentils, or grainsIt's light and tasty, great for a quick and healthy snack. The thinly-sliced baby bok choy, shredded carrots, and slightly spicy radishes are all mixed together in a sesame-soy dressing that's sweet and savory, making the salad extra yummy!
Equipment
- Large mixing bowl
- Small skillet or frying pan
- Cutting Board
- Knife
Ingredients
- 2 Heads of Bok choy thinly sliced
- 1 Red bell pepper thinly sliced
- 1 Carrot shredded
- 3 Green onions chopped
- 1/4 cup Almonds sliced
- 1/4 cup Sesame seeds
- 3 tbsp Soy sauce
- 2 tbsp Rice vinegar
- 1 tbsp Honey
- 1 clove Garlic minced
- 1 tsp grated Ginger
- 2 tbsp Sesame oil
- Salt and pepper to taste
Instructions
- Firstly, mix sliced Bok choy, red bell pepper, shredded carrot, and chopped green onions in a big bowl.
- Then, toast almonds and sesame seeds in a pan until they smell nice.
- Let them cool down.
- In another bow, mix soy sauce, rice vinegar, honey, minced garlic, grated ginger, and sesame oil for the dressing.
- Pour the dressing over the veggies.
- Stir everything together well.
- Sprinkle the cooled almonds and sesame seeds on top.
- Add some salt and pepper to taste.
- Serve and enjoy your tasty bok choy salad!
Notes
- To keep the greens crispy, don't mix the salad with dressing ahead of time. Store them separately in the fridge. When you're ready to eat, then add the dressing.
- If you're serving individual portions, dress each one separately to avoid soggy greens.
- Once dressed, eat the salad within a day for the best taste and texture. Keep any leftovers in the fridge.
- Feel free to add more veggies like cucumber, radishes, or snap peas to make the salad more colourful and flavorful.
- Sprinkle in some red pepper flakes or a dash of sriracha sauce. Adjust the amount based on how spicy you like it.