Description
This baby bok choy and avocado salad is a fresh and unique dish, featuring a sweet soy vinaigrette and butter roasted sesame cashews for a delightful crunch.
Ingredients
Units
Scale
Ingredients for the dressing
- 1/2 cup (120ml) olive oil
- 1/4 cup (60ml) rice vinegar
- 1/3 cup (80ml) white sugar
- 3 tbsp (45 ml) soy sauce
- 1 tsp finely chopped fresh ginger
- 1 medium clove garlic, minced
- 1 tsp toasted sesame oil
- 1 tsp Sriracha
- 6-8 baby bok choy bunches, cleaned and sliced in half lengthwise (make sure you get the baby bok choy as the bigger stuff is much tougher)
- 2 tbsp (30 ml) red onion, finely chopped
- 1-2 ripe avocados, seeded, peeled and diced
Ingredients for the cashews
- 1/2 cup (65g) cashews
- 2 tbsp (30 ml) sesame seeds, white or black - (I used a combination - you can find black sesame seeds at any Asian grocer.)
- 1/2 tsp sea salt
Instructions
- Preheat oven to 350°F (180°C).
- In a small baking pan, combine 1/2 cup cashews and 2 tbsp sesame seeds. Add 1 tbsp butter and 1/2 tsp sea salt. Roast in the oven for 15-20 minutes, stirring every 4 minutes, until deep golden brown. Set aside to cool.
- In a jar or small bowl, combine 1/2 cup olive oil, 1/4 cup rice vinegar, 1/3 cup white sugar, 3 tbsp soy sauce, 1 tsp finely chopped fresh ginger, and 1 minced garlic clove. Shake or whisk until well combined.
- Arrange the halved baby bok choy on a serving platter. Scatter the diced avocado and finely chopped red onion over the bok choy.
- Drizzle the sweet soy vinaigrette over the salad, then sprinkle the butter roasted sesame cashews on top.
- Serve immediately and enjoy!
Notes
- To keep the salad fresh, add the avocado just before serving.
- The dressing can be made in advance and stored in the refrigerator for up to a week.
- For a nut-free version, substitute cashews with sunflower seeds.
- This salad is best served immediately after preparation.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Salad
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10
- Sodium: 400
- Fat: 30
- Carbohydrates: 20
- Fiber: 4
- Protein: 5
- Cholesterol: 5