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: Serves 2
- Diet: Vegetarian
Description
Baby bok choy and tatsoi make this salad extra crunchy.
The bright sesame-orange dressing is the perfect complement.
Ingredients
- Bok choy leaves
- Tatsoi leaves
- Orange juice and zest
- Carrot
- Garlic
- Edamame
- Sesame oil
- Soy sauce
- Salt
Instructions
- Peel and grate garlic into a bowl. Whisk in orange juice, zest, soy sauce, and sesame oil.
- Thinly slice bok choy and tatsoi, removing any tough stems.
- Shred or shave carrot and prepare edamame.
- Assemble salad and add dressing. Season with additional salt, if necessary.
Notes
- To maximize freshness, wash and thoroughly dry the bok choy and tatsoi before slicing.
- For a spicier kick, add a pinch of red pepper flakes to the dressing.
- Leftover salad keeps well for up to 2 days in an airtight container in the refrigerator.
- 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.
