Baby Bok Choy Salad with Sesame-Soy Vinaigrette
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Unrated
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Prep Time
15 mins
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Additional Time
30 mins
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Total Time
45 mins
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Servings
4 -6 Servings
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Course
Salad
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Cuisine
International
Baby Bok Choy Salad with Sesame-Soy Vinaigrette
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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
Sesame-Soy Vinaigrette:
- 2 tablespoons rice wine vinegar unseasoned, 30 milliliters
- 2 tablespoons canola oil or vegetable oil
- 1 1/2 tablespoons soy sauce 22 milliliters
- 1 tablespoon sesame oil toasted, 15 milliliters
- 1 tablespoon honey 15 milliliters
- 1 tablespoon sesame seeds plus more for garnish, toasted, 8 grams
- 1 clove garlic grated or pressed
- 1 teaspoon ginger freshly grated
Baby Bok Choy Salad:
- 4 baby bok choy thinly sliced
- 2 carrot peeled and shredded or cut into half moons, medium
- 1 cucumber peeled, seeds removed, and cut into half moons
- 2 green onions thinly sliced
- almonds for garnish, sliced
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.
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