Contrary to popular belief, bok choy doesn't always have to be cooked. It's perfectly crunchy and tasty in its raw form, and is a fantastic component in salad. The white part of the stalk has a fresh, mild flavor and a soft, crunchy bite that pairs well with heartier greens, like, say, kale. The bok choy on its own might be a bit too mild and one-note, but when mixed with kale, you get a successful pairing of soft and hard, mild and peppery.
I also added in chopped almonds to give it even more crunch and texture. The sesame dressing ties it all together beautifully. This is such a simple salad, but it is packed with flavor. Recipe below.
1 bunch kale, de-stemmed and chopped
Half a head of bok choy, chopped into 1/2-inch-thick slices
1/2 cup of almonds, chopped or sliced
For the dressing:
1/2 cup sesame oil
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons brown sugar
Salt and pepper to taste
- Whisk together all the ingredients for the dressing until the sugar is well-dissolved and the dressing is emulsified.
- Combine the kale, bok choy, and almonds in a large salad bowl.
- Toss with the dressing and serve.