Ingredients
Salad
- 12 oz. baby bok choy
Dressing
- 2-3 tbsp creamy toasted sesame dressing (adjust to taste)
- 1-2 tsp coconut aminos
Instructions
- Prepare the bok choy: Bring a large pot of water to a rolling boil. While waiting, halve or quarter the baby bok choy depending on size, then rinse thoroughly under running water to remove any dirt trapped inside the layers.
- Blanch the bok choy: Once the water is boiling, blanch the bok choy for 1 to 1.5 minutes. Immediately remove them with a large slotted spoon and transfer to a bowl of cold water to stop the cooking process and retain crunchiness.
- Drain and arrange: Gently squeeze excess water from the bok choy, then place them on a serving dish. Position the bok choy cut side up to showcase their vibrant layers, or cut side down based on preference.
- Mix dressing: In a small bowl, whisk together the creamy toasted sesame dressing and coconut aminos until well combined.
- Dress the salad: Spoon the dressing mixture over the bok choy a tablespoon at a time until you reach your desired flavor intensity. More dressing will give a stronger sesame taste.
- Serve: Enjoy the salad immediately at room temperature or chill it in the refrigerator before serving for a refreshing option.
Notes
- Blanching quickly softens but keeps bok choy crisp and bright green.
- Shocking in cold water stops cooking and helps maintain texture.
- You can substitute coconut aminos with a low-sodium soy sauce if preferred.
- Adjust the amount of dressing based on your taste preference; more dressing yields richer flavor.
- This salad pairs well with grilled or roasted dishes as a light accompaniment.
- Prep Time: 5 minutes
- Cook Time: 1.5 minutes
- Category: Salad
- Method: Blanching
- Cuisine: Asian
- Diet: Gluten Free
