Description
This refreshing bok choy salad is tossed in a sweet and tangy sesame ginger dressing, topped with crunchy sesame cashew brittle. Vegan and gluten-free.
Ingredients
Units
- 1 1/2 -2 lbs bok choy, thinly sliced ( 7 cups) *See note.
- 4 green onions, sliced
Sesame Ginger Dressing:
- 3 tablespoons olive oil
- 1 tablespoon toasted sesame oil
- 3 tablespoons rice wine vinegar
- 1 tablespoon soy sauce or gluten-free liquid amino acid
- 2-3 tablespoons maple syrup, honey, or agave
- 1 tablespoon ginger, finely minced, grated or ginger paste
- 1 garlic clove, finely minced
- 1/2 teaspoon salt
- 1/2 teaspoon chili flakes or a squirt of Sriracha or chili paste (optional)
Cashew brittle:
- 1/2 cup cashews
- 2 tablespoons maple syrup
- 2 tablespoons sesame seeds
- pinch salt
Instructions
- Bok Choy. Slice the bok choy thinly and place it in a bowl of ice water while you prepare the rest of the recipe. This will clean it and make it extra crisp. Use a salad spinner to spin it dry (or drain and blot well with clean kitchen towel).
- Sesame Cashew brittle. In a non-stick skillet, toast cashews over medium heat until golden (8-10 minutes), stirring occasionally. They will soften, then get toasty. Once toasty, add the maple syrup, sesame seeds and a pinch of salt, and stir until thickened a bit, just a few seconds. Turn off the heat and move them to a plate to cool completely. They will harden as they cool, turning into brittle.
- Dressing. Whisk the dressing ingredients together in a small bowl or shake it up in a jar.
- Assemble. Place the drained (and patted dry) bok choy and scallions in a large bowl. Toss with enough dressing to coat well (you may not need all).
- Season and Serve. Taste and add salt and pepper to taste. Sprinkle with the cashew brittle and serve immediately.
Notes
*Bok choy- feel free to sub other veggies for part of the bok choy: red bell pepper, cabbage, snow peas, cucumber, or other crunchy veggies- you’ll need 7 cups total.
Make it ahead. Salad can be prepped ahead, but toss with dressing just before serving, as bok choy can get watery if it sits in the dressing for too long.
Leftovers will keep up to 2-3 days in an airtight container in the refrigerator, or up to 4 days if stored separately.
Topping. Instead of cashew brittle, you can sprinkle it with more toasted sesame seeds.
Nutrition
- Serving Size: ⅔ cup
- Calories: 167
- Sugar: 8.5 g
- Sodium: 506.5 mg
- Fat: 12 g
- Saturated Fat: 1.9 g
- Carbohydrates: 13.9 g
- Fiber: 1.7 g
- Protein: 3.2 g
- Cholesterol: 0 mg