Description
Baby bok choy and tatsoi make this salad extra crunchy.
The bright sesame-orange dressing is the perfect complement.
Ingredients
Units
Scale
- 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