Bok Choy Salad with Sesame Almond Crunch
A refreshing, crisp bok choy salad tossed in gingery soy dressing and topped with caramelized almonds and sesame for the perfect sweet-savory crunch.
- 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.
