Bok Choy Salad

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Prep Time 15

Total Time 15

Course Salad

Servings

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