Bok Choy Salad

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free and lower in sodium.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier while canola is cheaper.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup has a lower glycemic index.

ginger

🥗Healthier: ground ginger

💰Cheaper: ginger paste

Ground ginger is more shelf-stable.

Wash and dry the bok choy thoroughly.

Chop the bok choy into bite-sized pieces.

Julienne the carrots into thin strips.

Dice the red bell pepper into small pieces.

Slice the green onions thinly, using both green and white parts.

Toast the sesame seeds in a dry skillet over medium heat until golden, about 3-4 minutes.

In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, minced ginger, minced garlic, honey, and black pepper to create the dressing.

In a large bowl, combine bok choy, carrots, red bell pepper, green onions, and toasted sesame seeds.

Drizzle the dressing over the salad and toss gently to combine.

Serve immediately or chill for 15 minutes to enhance flavors.

Spice Level:

Allergens