Bok choy is an underrated vegetable and one that is so delicious in salads. My favorite way to eat this veggie is to slice it up and saute it. You can also enjoy it raw on salads. This super simple one pan warm salad is a great appetizer for the holidays or an easy lunch you can whip up in 10 minutes. It is vegan (dressing is optional), gluten free, and refined sugar free.
Bok choy is a super vegetable! It is loaded with vitamins and minerals high in antioxidants to help rid your body of free radicals and it also helps with bone health. One of my favorite ways to eat bok choy is cutting it into pieces and sautéing it. It can also be roasted in the oven or eaten raw!
This asian inspired salad has some of my favorite flavor combinations – sesame oil, sesame seeds, ginger, and coconut aminos (typically used in place of soy sauce). With the roasted sesame seeds and almonds, the salad has a subtle crunch that makes it so good.
To make this salad, you will want to pick bok choy that has bright green leaves. Then cut the base off about ½ to 1 inches up. Wash the bok choy well, making sure to get inside all the leaves. Using a sharp knife, cut ¼-½ inch pieces on a 45 degree diagonal. This way of cutting the vegetable allows it to cook faster. Heat a medium size pan on medium heat and add some oil (avocado or olive oil is best) and allow the oil to get hot. Then add in the bok choy and stir frequently until it starts to change color and becomes a bit more watery (about 3-5 minutes). Bok choy cooks very quickly, so this salad takes no time at all.
For this recipe, I topped the salad with Daily Crunch Snacks (use code GIRLSWHOEAT for 15% off), which are sprouted almonds so they added a nice crunch that is airy and light. If you use regular raw almonds, I suggest you toast them by placing them in the oven for 6-7 minutes. The almonds are full of healthy fats to help line your digestive tract and aid with digestion. Sesame seeds are also packed with healthy fats, fiber, protein, and bone building vitamins.
Substitution Ideas:
- Bok Choy: you could substitute in spinach, brussels sprouts, swiss chard, or any greens you like
Bok Choy Spinach Salad with Sprouted Almonds
Ingredients
Salad
- 4 bok choys, cut (6 cups)
- 2 cups spinach
- 1 tbsp olive oil
- 1 tbsp ginger, grated
- 2 garlic cloves, minced
- 2 tbsp sesame seeds
- 1/4 cup almonds, sprouted or raw
Dressing
- 2 tbsp olive oil
- 1 tsp honey
- 1 tsp coconut aminos
- 1/2 tbsp sesame oil
- 3/4 tbsp rice vinegar
- salt to taste
Instructions
- Preheat the oven to 350 degrees and line a small baking sheet with parchment paper.
- Cut bok choy into small pieces by cutting the base off about ½ to 1 inches up. Wash the bok choy well, making sure to get inside all the leaves. Using a sharp knife, cut ¼-½ inch pieces on a 45 degree diagonal. Then mince garlic and grate ginger and set aside.
- In a large pan over medium heat, add oil to cover the bottom of the pan, then add in bok choy, garlic, and ginger and saute for 3-4 minutes. Remove from heat and add in sesame sseds.
- While bok choy is cooking, place almonds on the baking sheet and place in the oven for 6-7 minutes, shaking at the halfway point.
- Mix salad dressing ingredients together in a small bowl.
- In a large bowl, mix bok choy with greens of your choice and top with almonds, then mix in dressing.
- Salad can be topped with your protein of choice like salmon or avocado. ENJOY!
[lt_recipe name=”Bok Choy Salad with Sesame Oil Dressing (sugar free, vegan, gluten free)” total_time=”10M” print=”yes” ingredients=”Salad:;2-3 bok choy bunches (leaves and base), sliced;1/2 cup greens (spinach, arugula, lettuce);1 garlic clove, minced;1 tbsp ginger, grated;1/8 cup toasted sesame seeds;1/4 cup toasted sliced almonds;Oil (avocado or olive oil); ;Dressing: ;1/2 tbsp olive oil;1/2 tbsp rice vinegar;1/2 tbsp sesame oil;1 tsp coconut aminos;1 tsp honey;Salt & pepper” ]Preheat the oven to 350 degrees and line a small baking sheet with parchment paper.;Cut bok choy into small pieces, mince garlic, and grate ginger and set aside.;In a small pan over low heat, add a dash of oil and then sesame seeds and saute for a couple of minutes until seeds become golden brown. Stir frequently then remove from heat.;In a large pan over medium heat, add oil to cover the bottom of the pan, then add in bok choy, garlic, and ginger and saute for 3-4 minutes. Remove from heat.;While bok choy is cooking, place almonds on the baking sheet and place in oven for 6-7 minutes, shaking at the halfway point.;Mix salad dressing ingredients together in a small bowl.;In a large bowl, mix bok choy with greens of your choice and top with sesame seeds and almonds, then mix in dressing.;Salad can be topped with your protein of choice, salmon, chicken breast, or avocado are best. ;ENJOY![/lt_recipe]
