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.
Servings 4 -6 Servings
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:
- 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.