Bok Choy Salad Recipe
This refreshing bok choy salad is tossed in a sweet and tangy sesame ginger dressing, topped with crunchy sesame cashew brittle. Vegan and gluten-free.
How to Make the Best Bok Choy Salad
This vibrant bok choy salad is a celebration of fresh, crunchy textures and bold Asian-inspired flavors. The crisp bok choy provides the perfect canvas for a tangy sesame ginger dressing that strikes just the right balance between sweet, savory, and slightly spicy. It’s an ideal side dish for any meal or light enough to enjoy on its own.
What really sets this salad apart is the homemade sesame cashew brittle topping. These caramelized cashews with toasted sesame seeds add an irresistible crunch and nutty sweetness that elevates the entire dish. The brittle is surprisingly easy to make and can be prepared ahead of time for quick assembly.
Whether you’re looking for a fresh way to use bok choy or want an impressive salad for your next gathering, this recipe delivers. It’s naturally vegan and gluten-free (when using liquid aminos), making it a crowd-pleaser for guests with various dietary preferences.
Bok Choy Salad
This refreshing bok choy salad is tossed in a sweet and tangy sesame ginger dressing, topped with crunchy sesame cashew brittle. Vegan and gluten-free.
Ingredients
Salad
Sesame Ginger Dressing
Sesame Cashew Brittle
Instructions
Prepare the Bok Choy
- Slice the bok choy thinly and place it in a bowl of ice water while you prepare the rest of the recipe. This will clean it and make it extra crisp.
- Use a salad spinner to spin it dry, or drain and blot well with a clean kitchen towel.
Make the Sesame Cashew Brittle
- In a non-stick skillet, toast cashews over medium heat until golden, about 8-10 minutes, stirring occasionally.
- Once toasty, add the maple syrup, sesame seeds, and a pinch of salt. Stir until the syrup thickens and becomes opaque.
- Turn off the heat and transfer cashews to a plate to cool completely. They will harden as they cool, turning brittle.
Make the Dressing and Assemble
- Whisk the dressing ingredients together in a small bowl or shake in a jar until well combined.
- Place the drained and dried bok choy and green onions in a large bowl. Toss with enough dressing to coat well.
- Taste and add salt and pepper as needed. Sprinkle with the cashew brittle and serve immediately.
Notes
- You can use baby bok choy or regular bok choy for this recipe.
- The cashew brittle can be made ahead and stored in an airtight container for up to a week.
- For extra crunch, add the brittle just before serving so it stays crispy.
