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.
Total Time
45min
4.5
6 Ratings
Author: Alexandra's Kitchen
Servings:
2
Ingredients
•
1
cup
Slivered Almonds
•
1/3
cup
Granulated Sugar
•
1/3
cup
Sesame Seeds
•
1/4
cup
Grapeseed Oil
•
2
Tbsp
Rice Vinegar
•
2
Tbsp
Soy Sauce
•
6
Scallions
, thinly sliced
•
9 3/4
cups
Bok Choy
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C).
2.
Spread
Slivered Almonds (1 cup)
in a single layer on a baking sheet, and bake for 7-10 minutes, until golden brown. Set aside.
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 (1/3 cup)
, stirring until evenly distributed. Do this quickly, so that the mixture does not burn. Immediately transfer nut mixture to a plate and let cool.
4.
In the same saucepan, bring the
Granulated Sugar (3 Tbsp)
,
Grapeseed Oil (1/4 cup)
,
Rice Vinegar (2 Tbsp)
, and
Soy Sauce (2 Tbsp)
to a boil, and whisk until sugar is dissolved. Add
Scallions (6)
and remove from heat. Dressing can be used while warm or cool.
5.
Meanwhile, slice the
Bok Choy (9 3/4 cups)
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.
Nutrition Per Serving
CALORIES
905
FAT
70.1 g
PROTEIN
22.8 g
CARBS
59.5 g
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