Sweet & Spicy Bok Choy Salad
Ingredients
Main Ingredients
bok choy (fresh, washed)
500 g
carrot (fresh, peeled)
150 g
red cabbage (fresh, shredded)
200 g
green onion (fresh, sliced)
30 g
sesame seeds (toasted)
20 g
almonds (sliced, toasted)
40 g
Dressing
olive oil
30 ml
soy sauce
20 ml
honey
15 ml
rice vinegar
15 ml
garlic (minced)
6 g
ginger (grated)
8 g
chili pepper (minced)
3 g
sesame oil
10 ml
Instructions
Prepare vegetables
Wash and dry bok choy, then chop into bite-sized pieces. Peel and julienne the carrot. Shred red cabbage finely. Slice green onions on the diagonal.
Make the dressing
In a small bowl, whisk together olive oil, soy sauce, honey, rice vinegar, minced garlic, grated ginger, minced chili pepper, and sesame oil until well combined.
Toast nuts and seeds
In a dry pan over medium heat, toast sliced almonds and sesame seeds for 2-3 minutes until fragrant and lightly golden. Remove from heat and set aside.
Assemble the salad
In a large serving bowl, combine prepared bok choy, carrot, red cabbage, and green onions. Pour dressing over vegetables and toss gently to coat. Sprinkle toasted almonds and sesame seeds on top before serving.
Original recipe
Storage
Best enjoyed fresh. If storing, keep dressing separate to maintain crispness. Consume within 24 hours for best texture and flavor.
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