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Crunchy Bok Choy Salad with Tangy Sesame Dressing Recipe

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4 from 79 reviews

A refreshing and crunchy bok choy salad featuring a vibrant blend of fresh vegetables and a tangy sesame dressing. This easy-to-make salad combines baby bok choy, julienned carrots, celery, and green onions, topped with toasted almonds and sesame seeds for extra crunch. The dressing offers a perfect balance of savory soy, sweet honey, and nutty toasted sesame oil, making it an ideal light and healthy side dish or lunch option.

  • Total Time: 15 minutes
  • Yield: 4 servings

Ingredients

Vegetables:

  • 1 pound baby bok choy
  • 2 large carrots, julienned or 1 ½ cups shredded carrot
  • 4 ribs celery, thinly sliced on an angle
  • 1 bunch green onions, thinly sliced

Toppings:

  • ½ cup toasted sliced almonds
  • 2 tablespoons sesame seeds, plus extra for garnish

Dressing:

  • 2 tablespoons low-sodium soy sauce, or tamari or coconut aminos for a gluten free option
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon honey, or maple syrup
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons avocado oil, or neutral tasting oil
  • ½ teaspoon garlic powder, or 1 small clove garlic, grated

Instructions

  1. Prepare the bok choy: Thinly slice the leaves and tender stalks of the baby bok choy. Place the sliced bok choy in a bowl of very cold water for a few minutes to allow any dirt to settle to the bottom and to keep the vegetable crisp.
  2. Dry the bok choy: Scoop the bok choy out of the water and dry thoroughly using a clean kitchen towel or a salad spinner to remove excess moisture, ensuring a crunchy texture in the salad.
  3. Combine salad ingredients: In a large bowl, place the dried bok choy along with the julienned carrots, thinly sliced celery, green onions, toasted sliced almonds, and sesame seeds. Toss gently to combine all the ingredients evenly.
  4. Make the dressing: In a small bowl or container, whisk together the low-sodium soy sauce (or tamari/coconut aminos), rice wine vinegar, honey (or maple syrup), toasted sesame oil, avocado oil (or neutral oil), and garlic powder (or grated garlic) until fully combined and emulsified.
  5. Dress the salad and serve: Just before serving, pour the dressing over the salad and toss well to coat all components evenly. Garnish with extra sesame seeds if desired and serve immediately to enjoy the freshest crunch.
  6. Storage tips: The salad is best served fresh after adding the dressing. You can store the chopped vegetables and dressing separately in airtight containers in the refrigerator for up to one day. Be sure to whisk the dressing again before adding it to the salad.

Notes

  • For a gluten-free option, substitute soy sauce with tamari or coconut aminos.
  • Honey can be replaced with maple syrup for a vegan-friendly version.
  • Make sure to dry the bok choy thoroughly to avoid a watery salad.
  • The salad is best enjoyed immediately after dressing but can be prepped ahead by storing components separately.
  • Adjust sesame seeds and almonds quantity according to your preferred level of crunch.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Asian
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/crunchy-bok-choy-salad-with-tangy-sesame-dressing-recipe/