Bok Choy Salad
Serves 6-8
Eaten raw, bok choy is surprisingly tender. This crunchy, sweet salad is high in calcium from the leafy greens, sesame seeds, and almonds.
Ingredients
2 T sugar
1 c slivered almonds
1/3 c sesame seeds
1 1/2lbs bok choy
6 green onions, thinly sliced
Optional:
1/2 c thinly sliced green onions
3 T sesame seeds, toasted
Dressing Option 1:
3 T sugar
1/4c olive oil
2 T vinegar (cider, rice, or white wine vinegar)
2 T soy sauce
Dressing Option 2:
2 T minced ginger
2 T orange juice
2 T lemon juice
2 T sesame oil
1 T soy sauce
1 T rice vinegar
1 T honey
Directions:
- Mix slivered almonds in a baking dish, and bake in a 350F oven for 7 minutes, until golden brown and toasted (alternatively, toast the nuts in a pan over medium heat). Set aside.
- Sprinkle 2 tablespoons sugar in an even layer over bottom of a pan set over medium heat. The moment the sugar is completely liquefied, add almonds, and sesame seeds, and stir to coat. Transfer mixture back to the bowl and let cool.
- In the same pan, bring the dressing ingredients to a boil: sugar, olive oil, vinegar, and soy sauce, whisking until sugar is dissolved. Add sliced green onions and remove from heat. Dressing can be used while warm or cool.
- Meanwhile, thinly slice the bok choy. Place in a large bowl, and toss with dressing. Just before serving, add the nut mixture. Toss well and serve immediately.