This salad reminds me of an Asian stir fry in a bowl!
Even though I eat salad in the Winter, it’s not always my #1 choice. If you’re like me, your comfort foods include a lot of soups and stews. But, now that we’re in the home stretch and Spring really is around the corner, it’s time to welcome it with a new salad!
This yummy salad was inspired by one that I ate while on vacation in December. I always try to change things up in my salads so it’s not boring. I love the crisp textures, the addition of baby bok choy and the wonderful flavors found in this salad. It’s a nice change!
I’d love to hear from you! Do you add chopped baby bok choy to your salads?
Please feel free to share your ideas and tips in the comments below:)
Baby Bok Choy Salad
- 1/4 cup brown sugar
- 1/4 cup olive oil
- 2 tbs. red wine vinegar
- 1 tbs. low sodium tamari
- 2 tbs. sesame seeds
- 6-8 bunches of baby bok choy (you may need more depending on the size of the bok choy available when you purchase it!)
- 1 cup of shredded carrots
- 2 green onions (scallions), chopped
- 1/2 cup sliced almonds
- 1/2 cup dried crispy noodles
Take a small Mason jar or other small container with a tight fitting lid and add the brown sugar, olive oil, red wine vinegar, tamari and sesame seeds. Shake well until all combined and leave at room temperature while preparing the rest of the salad.
Cut the bulb off of each of the baby bok choy to separate each stem. Wash and dry well and slice into bite sized pieces. In a large bowl, mix together the chopped bok choy, shredded carrots, chopped green onions, almond slices and crispy noodles.
When ready to serve, drizzle the salad dressing on top and mix well. Serve at room temperature.
* To make this salad gluten free, be sure to use gluten free tamari and gluten free dried crispy noodles