I have used bok choy a few times for Asian cooking in the past, but had never came across the baby version until I started getting them in the CSA boxes this year. I instantly fell in love. The baby bok choy has a much more delicate and sweet flavor compared to its adult form. It doesn’t stand up as well to heat, so I like to find salad recipes and other ways to eat them raw. This salad recipe pairs the baby bok choy with crunchy carrots and a slightly sweet sesame-soy rice wine vinaigrette. Chad really enjoyed it too and asked for seconds (doesn’t usually happen with salad).
Baby Bok Choy and Carrot Salad with Sesame-Soy Vinaigrette Recipe
Adapted from The Cozy Apron
Baby Bok Choy and Carrot Salad with Sesame-Soy Vinaigrette
- 6 baby bok choy thinly sliced
- 2 medium carrots peeled and shredded
- 2 green onions thinly sliced
- 1 tablespoon toasted sesame seeds for garnish
- 1 clove garlic minced or pressed through garlic press
- 2 teaspoons toasted sesame seeds
- 2 tablespoons rice wine vinegar
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 2 teaspoons toasted sesame oil
- 2 teaspoons honey
- In a small bowl or dressing container, whisk together all of vinaigrette ingredients until well blended. Refrigerate for at least 30 minutes to let the flavors combine.
- In a large bowl, toss together sliced bok choy, carrots, and green onions. Add the vinaigrette and toss until well coated. Divide the salad among serving plates and garnish with sesame seeds.