I love how this salad turns humble bok choy into something totally crave-worthy. The sesame-almond crunch is my favorite part — it adds sweetness, nuttiness, and a deep toasty flavor that pairs beautifully with the sharp, gingery dressing. It’s the kind of salad I keep coming back to when I want something light but still satisfying. Plus, it’s done in about 30 minutes, which makes it perfect for busy days.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1½ pounds fresh bok choy
1 tablespoon black sesame seeds (optional)
1 cup sliced or slivered almonds
½ teaspoon flaky sea salt
¼ cup granulated sugar
⅓ cup toasted sesame seeds
1 teaspoon freshly grated ginger
6 green onions
2 tablespoons naturally brewed soy sauce
¼ cup grapeseed oil
1 to 3 tablespoons light brown sugar
2 tablespoons rice vinegar
Directions
I rinse the bok choy well under cold water to get rid of any grit. Then I slice the leaves and stems thinly and set them aside to drain.
To make the crunch, I combine almonds and granulated sugar in a skillet over medium heat. I stir constantly until the almonds caramelize and turn golden. Then I remove it from the heat and sprinkle in flaky sea salt and black sesame seeds if I’m using them.
For the dressing, I whisk together grated ginger, chopped green onions, soy sauce, grapeseed oil, brown sugar, and rice vinegar. I always taste it and adjust the sweetness to suit the mood.
In a big bowl, I toss the sliced bok choy with the dressing until it’s well coated. Then I add the sesame-almond crunch and give it one more gentle toss.
I like serving it right away for maximum crispness, but letting it sit for 15 minutes lets the flavors come together beautifully.
Servings and Timing
This recipe makes 2 hearty servings and takes about 30 minutes total — 15 minutes for prep and another 15 for cooking and combining.
Variations
I sometimes swap bok choy for napa cabbage if I want a slightly softer bite.
For a spicy kick, I stir in a teaspoon of chili crisp or a few drops of sesame chili oil into the dressing.
I use maple syrup instead of brown sugar when I’m going for a refined sugar-free version.
Roasted peanuts or cashews work well instead of almonds if that’s what I have on hand.
When I want a more filling version, I’ll toss in shredded chicken or crispy tofu.
Storage/Reheating
I store leftover salad in an airtight container in the fridge for up to one day. The crunch softens a bit over time, but the flavor deepens. For best texture, I keep the salad and crunch separate until just before serving. I never reheat this one — it’s meant to be enjoyed cold or at room temperature.
FAQs
Can I make this salad ahead of time?
Yes, I prep the components in advance but keep the dressing and sesame-almond crunch separate until I’m ready to serve. That way, everything stays crisp.
What’s the best way to toast sesame seeds?
I toast them in a dry skillet over medium heat for about 3–5 minutes, stirring often. They’re ready when they smell nutty and look lightly golden.
Can I use baby bok choy?
Absolutely. I love using baby bok choy because it’s extra tender. I just slice it a bit thicker so it holds up to the dressing.
Is this salad gluten-free?
If I use a gluten-free soy sauce or tamari, then yes — the rest of the ingredients are naturally gluten-free.
Can I add protein to make it a full meal?
Definitely. I’ve added grilled chicken, shrimp, or tofu and it turns into a light but satisfying main course.
Conclusion
This bok choy salad with sesame almond crunch is a simple, vibrant dish that’s full of texture and flavor. I love how the sweet, nutty crunch balances the bright dressing and crisp greens. It’s perfect as a side or a light meal, and I find myself reaching for this recipe anytime I want something fresh and bold.
A refreshing, crisp bok choy salad tossed in gingery soy dressing and topped with caramelized almonds and sesame for the perfect sweet-savory crunch.
Author:Sarah
Prep Time:20 minutes
Cook Time:10 minutes
Total Time:30 minutes
Yield:2 servings
Category:Salad, Side Dish
Method:Tossed, Stovetop
Cuisine:Asian-Inspired
Diet:Vegetarian
Ingredients
1½ pounds fresh bok choy, thinly sliced
1 tablespoon black sesame seeds (optional)
1 cup sliced or slivered almonds
½ teaspoon flaky sea salt
¼ cup granulated sugar
⅓ cup toasted sesame seeds
1 teaspoon freshly grated ginger
6 green onions, thinly sliced
2 tablespoons naturally brewed soy sauce
¼ cup grapeseed oil
1 to 3 tablespoons light brown sugar (to taste)
2 tablespoons rice vinegar
Instructions
Prepare the Bok Choy: Rinse thoroughly and thinly slice both leaves and stems. Drain well and place in a large bowl.
Make the Sesame-Almond Crunch: In a skillet over medium heat, combine slivered almonds and granulated sugar. Stir constantly until almonds are golden and caramelized. Remove from heat and sprinkle with flaky sea salt and optional black sesame seeds. Let cool.
Whisk the Dressing: In a bowl, whisk together grated ginger, green onions, soy sauce, grapeseed oil, brown sugar, and rice vinegar. Adjust sweetness to taste.
Assemble the Salad: Toss the bok choy with the dressing until well coated. Top with sesame-almond crunch and give a gentle toss.
Serve: Enjoy immediately or let sit for 15 minutes to allow the flavors to meld.
Notes
This salad is best served fresh but can be stored in the fridge for a few hours.
Toast the almonds in advance to save time.
Try adding grilled tofu or chicken for a protein boost.
