Bok Choy Salad with Sesame Ginger Dressing
No cooking involved means that this fresh and crunchy Bok Choy Salad comes together super quick. Bok Choy, carrots, cabbage and herbs are tossed together with a light sesame ginger dressing for the perfect side dish paired with your favorite protein!
Equipment
- Sharp knife
- small jar or bowl
- large salad bowl
- salad tongs
Ingredients
For the Salad:
- 3 heads baby bok choy chopped into ¾" pieces (about 4 heaping cups)
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- ¼ cup chopped green onion
- ¼ cup chopped cilantro
- cashews roughly chopped
For the Sesame Ginger Dressing:
- 2 tbsp olive oil
- 1 tbsp low-sodium tamari (sub coconut aminos or soy sauce if not GF)
- 1 tbsp rice vinegar
- ½ tbsp sesame oil
- 1 tsp sriracha (or more to taste)
- 1 tbsp maple syrup (or honey if not vegan)
- 1 tbsp water
- 1 small clove garlic minced
- ½ tbsp minced ginger
- 1 tbsp sesame seeds
- juice from ½ lime
Instructions
- Wash the bok choy and cut the ends off. Then, cut it into about ¾ inch (or bitesized) pieces. Transfer the chopped bok choy to a large bowl filled with water. Let it soak for 1 minute to remove any dirt stuck between the leaves. Drain the water and pat the bok choy dry with a paper towel.
- In a large salad bowl, add all of the chopped vegetables and herbs. Toss to combine.
- In a small jar or bowl, add all of the sesame ginger dressing ingredients and shake or whisk until combined.
- Pour the sesame ginger dressing over the salad and toss again until evenly coated.
- Top with chopped cashews and more sesame seeds. Enjoy!