Summer Bok Choi Salad

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Yield

Yield: 4 Servings

Ingredients

Salad Ingredients:

1 pound baby bok choi
½ cup shredded carrot, kohlrabi or thinly sliced snap peas
4-6 red radishes, sliced thinly into matchsticks
1 Tbsp toasted sesame seeds, for garnish

Sesame-Soy Vinaigrette:

2 cloves fresh garlic or garlic scapes, finely minced
2 tsp toasted sesame seeds
1 Tbsp honey
1 Tbsp soy sauce
3 Tbsp rice vinegar
1 Tbsp toasted sesame oil
3 Tbsp avocado or other neutral oil

Instructions

First, wash and pat dry all baby bok choi. Thinly slice bok choi and place in a medium bowl along with carrots (or other vegetable of your choosing), and radishes. Set aside
In a small bowl, combine all ingredients for sesame-soy vinaigrette. Whisk well to combine.
When you are ready to serve the salad, drizzle the dressing over the vegetables and, using salad tongs, toss to thoroughly combine the salad. Sprinkle with toasted sesame seeds and serve.

Notes

Note: It is best to put the vinaigrette on the salad just before using. If you do not plan to eat the entire salad at once, separate a portion of the vegetables you plan to eat and only put vinaigrette on this portion, reserving the remaining vegetables and vinaigrette for another day.

Recipe adapted slightly from www.thecozyapron.com/bok-choy-salad.

Photo from thecozyapron.com

For more amazing recipes featuring vegetables from your CSA boxes, visit our recipe archives!

Summer Bok Choi Salad

Yield

Ingredients

Instructions

Notes

Certified Organic

for over 40 years

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