Bok Choy Salad with Sesame Almond Crunch

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:

Ingredients

•

1 cup

Slivered Almonds

•

1/3 cup

Granulated Sugar

•

1/3 cup

Sesame Seeds

•

4 Tbsp

Grapeseed Oil

•

2 Tbsp

Rice Vinegar

•

2 Tbsp

Soy Sauce

•

1 bunch

Scallions , thinly sliced

•

9 3/4 cups

Bok Choy

Cooking Instructions

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 (4 Tbsp) , 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

CALORIES

907

FAT

70.1 g

PROTEIN

23.0 g

CARBS

60.1 g