Bok Choy Salad with Sesame Almond Crunch

Recipe

8 INGREDIENTS • 5 STEPS • 45MINS

Bok Choy Salad with Sesame Almond Crunch

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.

Bok Choy Salad with Sesame Almond Crunch

Save

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/

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.

45MINS

Total Time

$5.02

Cost Per Serving

Ingredients

Servings

2

US / Metric

1 cup

Slivered Almonds

1/3 cup

Granulated Sugar

1/3 cup

1/4 cup

Grapeseed Oil

2 Tbsp

2 Tbsp

1 bunch

Scallion, thinly sliced

6 scallions per 2 servings

9 3/4 cups

Bok Choy

Nutrition Per Serving

VIEW ALL

Calories

907

Fat

70.1 g

Protein

23.0 g

Carbs

60.1 g

Bok Choy Salad with Sesame Almond Crunch

Save

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 InstructionsHide images

step 1

Preheat oven to 350 degrees F (180 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 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 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.

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 (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 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 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 (1/4 cup), 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 (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.

step 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.

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