Crisp, fresh, and utterly delicious, this bok choy salad is about to become your new favorite way to enjoy greens. Combining the perfect crunch with a tangy dressing, it’s a side dish that steals the show.
Why This Recipe Works
- The combination of bok choy’s crisp texture with a creamy, tangy dressing creates a perfect balance of flavors and textures.
- Quick to prepare, this salad is ideal for busy weeknights or last-minute gatherings.
- Customizable with various add-ins, making it easy to tailor to your taste preferences or what you have on hand.
Ingredients
- 4 cups chopped bok choy
- 1/2 cup sliced almonds
- 1/4 cup dried cranberries
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp honey
- Salt and pepper to taste
Equipment Needed
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Prepare the Bok Choy
Start by washing the bok choy thoroughly under cold water to remove any dirt. Pat dry with a clean towel or use a salad spinner. Chop the bok choy into bite-sized pieces, ensuring they’re uniform for even dressing distribution.
Step 2: Toast the Almonds
Heat a dry skillet over medium heat. Add the sliced almonds, stirring frequently, until they’re golden and fragrant, about 3-5 minutes. Watch closely to prevent burning. Let them cool slightly before adding to the salad.
Step 3: Make the Dressing
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper until well combined. Taste and adjust the seasoning as needed. For a creamier dressing, you can add a tablespoon of Greek yogurt.
Step 4: Combine the Salad
In a large bowl, toss the chopped bok choy with the toasted almonds and dried cranberries. Drizzle the dressing over the top and toss gently to coat all the ingredients evenly.
Step 5: Serve Immediately
This salad is best enjoyed fresh. Serve immediately after dressing to maintain the bok choy’s crisp texture. If preparing ahead, keep the dressing separate until ready to serve.
Tips and Tricks
For an extra crunch, consider adding sunflower seeds or croutons. If you’re not a fan of cranberries, try substituting with raisins or chopped apples for a different sweetness. To make this salad a main dish, add grilled chicken or tofu for protein. Always taste your dressing before adding it to the salad to ensure the flavors are balanced. Lastly, if you’re serving this salad at a gathering, consider doubling the recipe—it’s always a hit!
Recipe Variations
- Asian-Inspired: Add mandarin oranges, sesame seeds, and swap the dressing for a sesame oil and soy sauce mixture.
- Spicy Kick: Include sliced jalapeños or a dash of chili flakes in the dressing for some heat.
- Cheesy Twist: Sprinkle with crumbled feta or goat cheese for a creamy, tangy addition.
Frequently Asked Questions
Can I use baby bok choy instead?
Absolutely! Baby bok choy is tender and sweet, making it a great alternative. Just adjust the quantity since baby bok choy leaves are smaller. You might need a bit more to reach the same volume.
How long does this salad keep?
Once dressed, it’s best eaten within a few hours as the bok choy can wilt. However, you can store the undressed salad and dressing separately in the fridge for up to 2 days.
Can I make this salad vegan?
Yes! Simply ensure your honey is substituted with maple syrup or agave nectar to keep it vegan-friendly. All other ingredients are naturally vegan.
Summary
This bok choy salad is a refreshing, crunchy, and flavorful dish that’s quick to prepare and versatile. Perfect for any occasion, it’s sure to impress with its balance of textures and tastes.
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