Crunchy Bok Choy Salad with Cashew Brittle
This delightful bok choy salad features a perfect blend of sweet and tangy sesame ginger dressing, all topped with a crunchy sesame cashew brittle. Not only is it vegan and gluten-free, but it’s also incredibly refreshing!
Who knew bok choy could shine so brightly in a salad? This crunchy, cooling vegetable adds a burst of flavor when tossed in our delicious sesame ginger dressing. It’s truly the perfect companion for summer meals!
A while ago, my husband jokingly referred to me as a “salad pusher.” Maybe it’s because we enjoyed dinner salads several nights in a row, but honestly, I could eat salad every day! When I presented this bok choy salad alongside our tofu katsu, I couldn’t wait to hear his thoughts. Initially, he was quiet, and I felt that familiar pang of nervousness, but soon enough… the delightful sounds of mmmms and ahhhhs filled the air. It was a winner! Since that first try, I’ve made it multiple times—it’s incredibly tasty paired with broiled salmon too!
Why You’ll Love This Bok Choy Recipe!
- Fast and Easy: Whip it up in under 30 minutes! Feeling rushed? You can skip the brittle and still enjoy this salad. 😉
- A Fun Way to Use Bok Choy: Let’s face it, it’s refreshing to mix things up occasionally!
- Healthy and Refreshing: You’ll adore the crunch and freshness this salad brings to your table!
Bok Choy Salad Recipe Ingredients
- Bok Choy (Pak Choi): Use the full head, including the light green stems and the dark green leaves.
- Green Onions: Adds a delightful aromatic bite!
- Sesame Ginger Dressing: Combine extra virgin olive oil, toasted sesame oil, rice vinegar, soy sauce (or a gluten-free alternative), maple syrup, fresh ginger, minced garlic, salt, and chili flakes for a bit of heat.
- Cashew Brittle: Blend cashews, maple syrup, sesame seeds, and a pinch of salt. If you’re in a hurry, feel free to use sesame seeds instead.
How to Make Bok Choy Salad
- Prep the Bok Choy: Slice the bok choy thinly, then place it in a bowl of ice water while preparing the remaining ingredients. This helps clean and crisp your greens. Use a salad spinner to dry, or drain and pat dry with a towel.
- Make the Cashew Brittle: In a non-stick skillet, toast the cashews over medium heat until they turn golden brown, about 8-10 minutes. Stir occasionally. Once toasted, add maple syrup, sesame seeds, and a pinch of salt. Stir until the mixture thickens slightly, then transfer it to a plate to cool. The brittle will harden as it cools!
- Whisk the Dressing: In a small bowl, whisk together all the dressing ingredients until they’re well combined.
- Assemble the Salad: Place the drained and dried bok choy along with the sliced green onions in a large salad bowl. Toss with enough dressing to coat everything well, keeping in mind that you may not need all of it.
- Season and Serve: Add salt and pepper to taste. Top with the cashew brittle and serve right away for maximum crunch!
Chef’s Tips
- Don’t Skip the Ice Bath: This essential step will make your bok choy perfectly crisp.
- Dry Thoroughly: Be sure the bok choy is completely dry before you mix the salad to avoid a watery texture.
- Add Just Enough Dressing: You want to coat the salad without sogging it down. Serve extra dressing on the side.
- Toss Just Before Serving: To maintain that delightful crunch, mix everything just before it’s time to eat.
- Add More Veggies: Feel free to throw in extra crunchy veggies like red bell peppers, carrots, or celery!
Meal Prep & Storage
- Meal Prep: It’s smart to prep each salad component ahead of time, but wait until right before serving to toss everything together.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days, but it’s best to keep them separate for freshness if you can.
Serving Suggestions
This salad is not only a fantastic starting dish but can also stand alone as a meal when topped with your favorite protein.
- Top with Protein: Try broiled salmon, chicken (or tofu) katsu, miso salmon, or grilled shrimp for extra flavor!
- Pair with a Main Dish: It goes wonderfully with dishes like stir-fried rice, panang curry, or kebabs!
FAQs
- Can you eat raw bok choy in a salad?
- Absolutely! Bok choy features tender leaves and a crunchy stem, making it perfect for fresh salads. The ice bath elevates its crunchy texture.
- What does bok choy pair well with?
- Bok choy complements flavors like sesame, soy, ginger, and garlic, all of which are in our sesame ginger dressing!
- How do you cut bok choy for a salad?
- Slice laterally through the bok choy, adjusting the leaf size based on your personal culinary preference.
- Can I add different vegetables to this salad?
- Yes, feel free to incorporate other crunchy vegetables for variety, such as cucumbers, red bell peppers, or shredded carrots!
- How should I store leftovers?
- Keep your salad in an airtight container in the refrigerator for up to three days, allowing you to enjoy it later!
