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).
Slivered Almonds (1 cup)
in a single layer on a baking sheet, and bake for 7-10 minutes, until golden brown. Set aside.
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)
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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