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EASY Crunchy Bok Choy Salad with Tangy Sesame Dressing Recipe

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4.1 from 71 reviews

A light and refreshing crunchy bok choy salad featuring tender baby bok choy, crisp carrots, celery, and green onions, tossed with toasted almonds and sesame seeds, all dressed in a tangy sesame dressing made with soy sauce, rice vinegar, honey, sesame oil, and avocado oil. Perfect as a quick side dish or a healthy snack.

  • 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

Nuts & Seeds

  • 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 them in a bowl of very cold water for a few minutes to let any dirt fall to the bottom and to keep the bok choy 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.
  3. Combine the vegetables and nuts: In a large bowl, place the dried bok choy, julienned carrots, thinly sliced celery, sliced green onions, toasted sliced almonds, and sesame seeds. Toss everything together to mix well.
  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, and garlic powder or grated garlic until fully combined.
  5. Dress the salad: Just before serving, pour the prepared dressing over the salad mixture and toss thoroughly to coat all ingredients evenly.
  6. Garnish and serve: Garnish the salad with extra sesame seeds if desired, then serve immediately for the best texture and freshness.
  7. Storage tips: If not serving right away, store the chopped vegetables and dressing separately in airtight containers in the refrigerator for up to one day. Rewhisk the dressing before adding to the salad to ensure even flavor distribution.

Notes

  • For a gluten-free option, substitute low-sodium soy sauce with tamari or coconut aminos.
  • Use maple syrup instead of honey to make the dressing vegan.
  • Make sure to dry the bok choy well after washing to keep the salad crisp.
  • The salad is best enjoyed fresh after dressing to maintain its crunch.
  • Chopped vegetables and dressing can be stored separately for up to 24 hours refrigerated.
  • To add extra protein, consider topping with grilled chicken or tofu.
  • 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/easy-crunchy-bok-choy-salad-with-tangy-sesame-dressing-recipe/