home search glass cart save
more
Bok Choy Salad with Sesame Almond Crunch

8 INGREDIENTS • 5 STEPS • 45MINS

Bok Choy Salad with Sesame Almond Crunch

Recipe

4.5

6 ratings
It turns out bok choy makes an excellent salad, and a bold, salty-sweet dressing is just what slightly bitter bok choy needs! The most fun part about this recipe, however, is the sesame-almond crunch, a mix of melted sugar, toasted almonds and sesame seeds, that comes together in a flash and disappears about as quickly.
Add to plan
It turns out bok choy makes an excellent salad, and a bold, salty-sweet dressing is just what slightly bitter bok choy needs! The most fun part about this recipe, however, is the sesame-almond crunch, a mix of melted sugar, toasted almonds and sesame seeds, that comes together in a flash and disappears about as quickly.
author_avatar
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/

45MINS

Total Time

$5.02

Cost Per Serving

Ingredients

Servings
2
us / metric
Slivered Almonds
110 g
Slivered Almonds
Granulated Sugar
60 g
Granulated Sugar
Sesame Seeds
50 g
Sesame Seeds
Grapeseed Oil
4 Tbsp
Grapeseed Oil
Rice Vinegar
2 Tbsp
Rice Vinegar
Soy Sauce
2 Tbsp
Soy Sauce
Scallion
1 bunch
Scallion, thinly sliced
6 scallions per 2 servings
Bok Choy
680 g
Bok Choy

Nutrition Per Serving

VIEW ALL
Calories
907
Fat
70.1 g
Protein
23.0 g
Carbs
60.1 g
Add to plan
author_avatar
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/

Cooking Instructions

Hide images
step 1
Preheat oven to 350 degrees F (180 degrees C).
step 2
Spread Slivered Almonds (110 g) in a single layer on a baking sheet, and bake for 7-10 minutes, until golden brown. Set aside.
step 2 Spread Slivered Almonds (110 g) in a single layer on a baking sheet, and bake for 7-10 minutes, until golden brown. Set aside.
step 3
Sprinkle Granulated Sugar (2 Tbsp) in an even layer over the bottom of a saucepan set over medium heat. The moment the sugar is completely liquefied, add almonds, stirring briskly to coat, then Sesame Seeds (50 g), stirring until evenly distributed. Do this quickly, so that the mixture does not burn. Immediately transfer nut mixture to a plate and let cool.
step 3 Sprinkle Granulated Sugar (2 Tbsp) in an even layer over the bottom of a saucepan set over medium heat. The moment the sugar is completely liquefied, add almonds, stirring briskly to coat, then Sesame Seeds (50 g), stirring until evenly distributed. Do this quickly, so that the mixture does not burn. Immediately transfer nut mixture to a plate and let cool.
step 4
In the same saucepan, bring the Granulated Sugar (3 Tbsp), Grapeseed Oil (4 Tbsp), Rice Vinegar (2 Tbsp), and Soy Sauce (2 Tbsp) to a boil, and whisk until sugar is dissolved. Add Scallion (1 bunch) and remove from heat. Dressing can be used while warm or cool.
step 4 In the same saucepan, bring the Granulated Sugar (3 Tbsp), Grapeseed Oil (4 Tbsp), Rice Vinegar (2 Tbsp), and Soy Sauce (2 Tbsp) to a boil, and whisk until sugar is dissolved. Add Scallion (1 bunch) and remove from heat. Dressing can be used while warm or cool.
step 5
Meanwhile, slice the Bok Choy (680 g) crosswise into 1/2-inch pieces. Place bok choy in a large bowl, and toss with dressing. Just before serving, add the nut mixture and toss well.
step 5 Meanwhile, slice the Bok Choy (680 g) crosswise into 1/2-inch pieces. Place bok choy in a large bowl, and toss with dressing. Just before serving, add the nut mixture and toss well.
0 Saved
top
Version v3.130.2