Create the Life You Love
Bok Choy Salad
Prep Time
15 minutes
Cooking Time
0 minutes
Yields
Serves 4
Ingredients
Bok Choy Salad Ingredients:
- 8 baby bok choy, rinsed and dried then thinly sliced, including leafy greens
- ½ cup shredded carrot
- 8 radishes, sliced into thin matchsticks, or into slices
- 1 tablespoon toasted sesame seeds, for garnish (I used a combo of black sesame seeds and golden)
Sesame-Soy Vinaigrette Ingredients:
- 2 cloves of fresh garlic, pressed through a garlic press
- 2 teaspoons toasted sesame seeds
- 1 tablespoon real raw organic honey
- 1 tablespoon coconut aminos
- 3 tablespoons organic rice vinegar
- 1 tablespoon organic toasted sesame oil
- 3 tablespoons avocado oil
Directions
- Begin by gathering a 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 them 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. (Alternately, you use can use a bowl and whisk the ingredients until emulsified.)
- 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. If serving later, then toss with the vinaigrette just before serving, or dress individual portions with vinaigrette as needed.
Credit
www.thecozyapron.com