Bok choy salad with garlic sesame dressing

Crisp bok choy, carrots and crunchy peanuts are tossed in a garlic sesame dressing in this refreshing and easy bok choy salad.

Summer’s in full swing over here which means lots of grilling. Whatever we grill is usually accompanied by something made from the week’s CSA haul, which is why I’ve been posting an inordinate number of salads lately. (We do, of course, have to break that up with the occasional cookie.) I’ve been on a big raw kick. Not raw food movement kind of extreme stuff. Just don’t feel like cooking and this stuff is so fresh, why not try it raw? Like asparagus. I made a raw asparagus salad last week and the husband thought it was wonderful. Who knew?! Then a gorgeous haul of baby bok choy inspired this salad, which we ate with spicy chicken skewers (and then again with chicken satay.)

So easy, no dirty pans. And as a bonus, the recipe makes enough dressing for several salads. So toss it on your other greens or with some noodles for an easy summer lunch. No cooking required. It’ll be a new regular in my house. I used two baby bok choy heads each time I made it and had leftovers for lunch the next day. (Yes, the dressed bok choy is sturdy enough to save for leftovers!!!)

Bok choy salad with garlic sesame dressing

 

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Prep time

15 mins

Total time

15 mins

 

Crisp bok choy, carrots and crunchy peanuts are tossed in a garlic sesame dressing in this refreshing and easy bok choy salad.

Author: Erin Berdan

Recipe type: Salad

Cuisine: Asian

Serves: 2-4 servings

Ingredients

• 1 clove fresh garlic, pressed through garlic press
• 6 Tbsp. rice vinegar
• 2 Tbsp. honey
• 2 Tbsp. low-sodium soy sauce
• 2 Tbsp. toasted sesame oil
• 2 Tbsp. canola oil
• 2 tsp. toasted sesame seeds, preferably a mix of regular and black
• 2 medium baby bok choy, sliced on a diagonal
• 1 medium carrot julienned
• 2 Tbsp. peanuts, toasted and coarsely chopped
• 1 scallion, thinly sliced on a diagonal

Instructions

1. In a small jar, combine the garlic, rice vinegar, honey, soy sauce, sesame oil and canola oil. Put lid on jar and shake well to combine.
2. In a medium bowl, combine the bok choy, carrot, peanuts and scallions. Drizzle some of the dressing over and toss to combine (you'll have lot of leftover dressing for other salads. Store in the fridge). Sprinkle the salad with the sesame seeds and serve.

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