Baby Bok Choy Salad with Sesame-Soy Vinaigrette

Name: Baby Bok Choy Salad with Sesame-Soy Vinaigrette
Prep time: 15 min
Total time: 45 min
Yield: 4 -6 Servings
Ingredients: 2 tablespoons (30 milliliters) unseasoned rice wine vinegar; 2 tablespoons (30 milliliters) canola or vegetable oil; 1 1/2 tablespoons (22 milliliters) soy sauce; 1 tablespoon (15 milliliters) toasted sesame oil; 1 tablespoon (15 milliliters) honey; 1 tablespoon (8 grams) toasted sesame seeds; 1 clove garlic; 1 teaspoon freshly grated ginger; 4 baby bok choy; 2 medium carrots; 1 cucumber; 2 green onions; sliced almonds

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Unrated

Prep Time
15 mins
Additional Time
30 mins
Total Time
45 mins
Servings
4 -6 Servings
Course
Salad
Cuisine
International

Baby Bok Choy Salad with Sesame-Soy Vinaigrette

Iris Warren

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A recipe for Baby Bok Choy Salad with Sesame-Soy Vinaigrette! Thinly sliced baby bok choy is tossed together with a variety of vegetables and a light sesame soy dressing.

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Ingredients

Servings

Sesame-Soy Vinaigrette:

2 tablespoons (30 milliliters) unseasoned rice wine vinegar
2 tablespoons (30 milliliters) canola or vegetable oil
1 1/2 tablespoons (22 milliliters) soy sauce
1 tablespoon (15 milliliters) toasted sesame oil
1 tablespoon (15 milliliters) honey
1 tablespoon (8 grams) toasted sesame seeds plus more for garnish
1 clove garlic grated or pressed
1 teaspoon freshly grated ginger

Baby Bok Choy Salad:

4 baby bok choy thinly sliced
2 medium carrots peeled and shredded or cut into half moons
1 cucumber peeled, seeds removed, and cut into half moons
2 green onions thinly sliced
sliced almonds for garnish

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Instructions

To make the Sesame-Soy Vinaigrette:

In a small bowl, whisk together the vinegar, canola oil, soy sauce, sesame oil, honey, sesame seeds, garlic, and ginger until well blended.
Refrigerate for at least 30 minutes to let the flavors combine.

To assemble the salad:

In a large bowl, toss together sliced bok choy, carrots, cucumber, and green onions.
Whisk together the vinaigrette to blend back together, then pour over the salad and toss to coat well.
Divide among serving plates, garnish with sliced almonds and additional sesame seeds, and serve immedaitely.