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: Alexandra's Kitchen
, thinly sliced
Preheat oven to 350 degrees F (180 degrees C).
Spread Slivered Almonds (1 cup) in a single layer on a baking sheet, and bake for 7-10 minutes, until golden brown. Set aside.
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.
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 (1 bunch) and remove from heat. Dressing can be used while warm or cool.
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
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