By Sam Turnbull
Bok choy is one of my all time favourite greens. I often cook a big pile with just a little garlic, ginger, and a splash of soy sauce. So simple, so scrumptious. But when I was chopping some bok choy up the other day, I started munching on it raw, and holy smokes, it was super delicious raw too! Especially the bottom portion of the bok choy which is crisp, juicy, and sweet. Sesame Bok Choy & Carrot salad here I come!
So we’ve got the sweet and crispy bok choy, now add carrot ribbons. What is this madness you ask? They look all sorts of fancy but are just made by using a potato peeler on a carrot (clever, I know). Then dress that veggie goodness with a simple Asian-inspired dressing. So tasty!
Fun fact: This salad gets better if it sits for a bit which makes it a great salad for potlucks because it doesn’t get soggy thanks to sturdy bok choy and carrots.
So I let mine hang out in the dressing for 20 to 30 minutes, giving it a toss every now and then. I used this time to heat up some veggie dumplings, and prepare the rest of my meal. Then when ready to serve, just sprinkle on all of those toppings: green onions, toasted almond slices, and sesame seeds. Boom! Healthy, addictive, salad.