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Baby Bok Choy Salad with Sesame-Soy Vinaigrette

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.

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

Ingredients

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

Instructions

To make the Sesame-Soy Vinaigrette:
    Cup of Yum
  1. In a small bowl, whisk together the vinegar, canola oil, soy sauce, sesame oil, honey, sesame seeds, garlic, and ginger until well blended.
  2. Refrigerate for at least 30 minutes to let the flavors combine.
To assemble the salad:
  1. In a large bowl, toss together sliced bok choy, carrots, cucumber, and green onions.
  2. Whisk together the vinaigrette to blend back together, then pour over the salad and toss to coat well.
  3. Divide among serving plates, garnish with sliced almonds and additional sesame seeds, and serve immedaitely.