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