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.
To make Sesame Bok Choy & Carrot Salad: Add all of the dressing ingredients to a small bowl and mix to combine.
Cut off the very base of the bok choy and discard it. Then just slice it up. On second thought I should have sliced my bok choy a little smaller because some of these pieces were too big, so don't do like Sam did here. Slice it a bit smaller.
Add the bok choy to a large bowl with the carrot ribbons. Pretty.
Pour over the dressing and toss well to combine. You can serve it right away, but the flavours get even better if you let it sit for 20 to 30 minutes, tossing every now and then. When ready to serve, garnish with the toasted almond slices, green onions, and sesame seeds. I served mine alongside some veggie dumplings and vegan black bean buns. Omnomnom.
Sesame Bok Choy & Carrot Salad
Ingredients
For the dressing:
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon water
- 2 teaspoons agave
- 1 clove garlic,, finely minced
- ½ inch piece of ginger,, finely minced
- ½ teaspoon sesame oil
For the salad:
- 6 heads of bok choy about 680g, sliced
- 2 carrots,, ribboned using a potato peeler
- ¼ cup toasted almond slices
- 6 green onions, chopped
- 1 tablespoon sesame seeds
Instructions
- To make the dressing, mix all of the dressing ingredients together in a small bowl.
- To assemble the salad, add the bok choy and carrots to a large bowl. Pour over the dressing and toss well to combine. You can serve it right away, but the flavours get even better if you let it sit for 20 to 30 minutes, tossing every now and then. When ready to serve, garnish with the toasted almond slices, green onions, and sesame seeds.
Nutrition
Bon Appetegan!
Sam.
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Srivani says
This was soooooo easy and soooooo tasty! I like that it's hardy enough to handle being "dressed" a bit in advance. A good salad for a family BBQ! I served it up with your Crispy & Chewy Sesame Shiitake (I can devour that one all by myself!). Thanks Sam (have I ever thanked you?).
Sam Turnbull says
Have you ever thanked me, hahaha! According to my little commenting app here, you have thanked me a total of 40 times. 😉 So happy you enjoyed yet another recipe, Srivani! 🙂
Monica says
Made this salad tonight. Really simple and absolutely tasty, crunchy, and satisfying! Thanks for another great recipe Sam 🙂
Sam Turnbull says
Woohoo! SO happy you loved it, Monica 🙂
Lovethescents says
This looks phenomenal. I look forward to making it tomorrow with my new manual spiralizer (inspired by your previous post ). Thank you! I also really love your recommended pairings. I have a thing for dumplings, as evidenced by my waistline 😉
Sam Turnbull says
Hahaha! I love dumplings as well! Oh, maybe I should post a spiralizer recipe or two ?
lovethescents says
Oh what a great idea! I think we'd all love that! I need to trrrrrry to get away from all those fast carbs 😉
Also adding that I made this salad and added a little crushed cayenne pepper to the dressing as I have a thing for heat in the cold. Love this salad, full stop!
Sam Turnbull says
Woo hoo! So happy you enjoyed it 🙂
Stephanie says
Well now this sounds delicious! Love me some bok choy, but I've never tried it raw. Are the veggie dumplings and vegan black bean buns something you have recipes for and will share with your dear readers, or do you buy them pre-made?
Thanks for another yummy recipe!
Sam Turnbull says
I bought those dumplings and buns premade, but you aren't the first person to ask that, so I guess I will have to make my own soon! 🙂