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Bok Choy Salad

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Bok Choy Salad

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Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Servings 4

Equipment

  • cutting board
  • knife
  • mason jar
  • serving bowl
  • garlic press

Ingredients
  

  • 8 baby bok choy  rinsed and dried then thinly sliced, including leafy green
  • ½ cup shredded carrots
  • 8 radishes sliced into thin matchsticks, or into slices
  • 1 tbsp toasted sesame seeds garnish

Sesame-Soy Vinaigrette

  • 2 cloves fresh garlic minced, pressed through garlic press
  • 2 tsp toasted sesame seeds
  • 1 tbsp honey
  • 1 tbsp soy sauce or shoyu
  • 3 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 3 tbsp avocado oil or neutral oil

Instructions
 

  • Begin by gathering and prepping all of the bok choy salad ingredients according to the ingredient list above to have ready and organized for use.
  • To a large bowl, add the thinly-sliced baby bok choy, along with the carrots and radishes, and keep cold in the fridge while you prep the vinaigrette.
  • Gather and prep all of your sesame-soy vinaigrette ingredients according to the ingredient list above to have ready and organized for use.
  • To prepare your vinaigrette, add all of the ingredients to a mason jar with a lid, and shake vigorously until completely emulsified and blended.
  • If serving the bok choy salad immediately, then toss the dressing with the greens to combine, then serve piled up in a bowl or on a plate, and garnish with a sprinkle of the toasted sesame seeds.

Notes

Don't dress the bok choy salad until ready to serve: To avoid soggy greens, do not dress the bok choy salad ahead of time. Keep the salad and dressing separate in the fridge. 
Keyword Bok Choy, carrot, Radishes, Salad, Sesame seeds
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