Using such strong flavors in a dressing means you hardly have to use any oil — making this a super light, flavorful dressing for the summer. I used about 1 tsp. each of soy sauce and sesame oil, plus the juice and zest of 1/4 of an orange, to make enough dressing for one serving of salad.
Tatsoi is also from the cabbage family, and it’s started to pop up more and more in grocery stores as pre-packaged greens (at least near me). I’ve seen it referred to as “Chinese spinach,” but apparently it’s also known as “rosette bok choy.” By the looks of it they seem nearly identical!
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Bok Choy and Tatsoi Salad with Sesame-Orange Dressing
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Baby bok choy and tatsoi make this salad extra crunchy.
The bright sesame-orange dressing is the perfect complement.
Ingredients
- 2 cups bok choy leaves, thinly sliced (tough stems removed)
- 2 cups tatsoi leaves
- 1 medium carrot, shredded or shaved
- 1/2 cup shelled edamame, cooked
- 1 small garlic clove, peeled
- Juice and zest of 1 orange (about 4 tbsp juice)
- 4 tsp sesame oil
- 4 tsp soy sauce
- Salt, to taste
Instructions
- Peel and grate the garlic into a bowl. Whisk in the orange juice, zest, soy sauce, and sesame oil to make the dressing.
- Thinly slice the bok choy and tatsoi, removing any tough stems.
- Shred or shave the carrot and prepare the edamame.
- Assemble the salad and add the dressing. Season with additional salt if necessary.
Notes
The dressing keeps in the fridge for up to a week — shake or whisk before using as the sesame oil may separate. Dress the salad just before serving so the greens stay crisp.
- Prep Time: 15 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 200
- Sugar: 10
- Sodium: 300
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 12
- Carbohydrates: 25
- Fiber: 5
- Protein: 5
Frequently Asked Questions
What is tatsoi and can I substitute it?
Tatsoi is a mild Asian green with small, spoon-shaped leaves and a slightly mustardy flavor. If you cannot find it, baby spinach or mizuna make reasonable substitutes, though the flavor will be a bit different. 
Should I use the bok choy raw or cook it first?
For this salad, the bok choy is used raw, which gives it a fresh crunch. Slice it thinly so the leaves and stems are easy to eat and absorb the sesame-orange dressing.
How far ahead can I make the sesame-orange dressing?
The dressing keeps well in the fridge for up to a week. Shake or whisk it again before using, as the sesame oil may separate. Dress the salad just before serving so the greens stay crisp.
