Bok Choy Salad with Sesame Almond Crunch

00:45:00

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.

Tags VIEW MORE TAGS
Ingredients
- Serves 2 +
ADD TO SHOPPING LIST
5 tablespoon Granulated Sugar
1/4 cup Grapeseed Oil
2 tablespoon Rice Vinegar
2 tablespoon Soy Sauce
6 thinly sliced Scallion
1.5 pound Bok Choy
Directions HIDE IMAGES
STEP 1
Preheat oven to 350 degrees F (175 degrees C).
STEP 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.
STEP 3
Sprinkle Granulated Sugar (2 tablespoon) 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.
STEP 4
In the same saucepan, bring the Granulated Sugar (3 tablespoon), Grapeseed Oil (1/4 cup), Rice Vinegar (2 tablespoon), and Soy Sauce (2 tablespoon) to a boil, and whisk until sugar is dissolved. Add Scallion (6) and remove from heat. Dressing can be used while warm or cool.
STEP 5
Meanwhile, slice the Bok Choy (1.5 pound) 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.
Share Your Tips
You May Also Like
GET THE SIDECHEF APP
Make cooking easy
Discover personalized recipes, organize your meal plans, shop ingredients, and cook with confidence alongside our FREE, step-by-step cooking app.
You're one smart cookie! 🍪
By using this site, you agree to the use of cookies by SideChef and our partners for analytics and personalized content. ACCEPT