Baby Bok Choy and Avocado Salad with Sweet Soy Vinaigrette and Butter Roasted Sesame Cashews
Recipe Type: Salad
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
  • Ingredients for the dressing:
  • ½ cup (120ml) olive oil
  • ¼ cup (60ml) rice vinegar
  • ⅓ cup (80ml) white sugar
  • 3 tablespoons soy sauce
  • 1 teaspoon finely chopped fresh ginger
  • 1 medium clove garlic, minced
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon 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 tablespoons red onion, finely chopped
  • 1-2 ripe avocados, seeded, peeled and diced
  • Ingredients for the cashews:
  • ½ cup (65g) cashews
  • 2 tablespoons sesame seeds, white or black - (I used a combination - you can find black sesame seeds at any Asian grocer.)
  • ½ teaspoon sea salt
  1. Preheat oven to 350F/180C. Combine the cashews and almonds in a small baking pan. Add butter and sea salt and roast for 15-20 minutes, stirring every 4 minutes until deep golden brown. Place several thicknesses of paper towel on a flat surface and spread out nuts to cool.
  2. Combine all dressing ingredients in a jar with a tight fitting lid. Close the lid, and shake until well mixed and sugar is dissolved.
  3. Arrange bok choy decoratively on plates. Scatter with the diced avocado and minced red onion. Drizzle with dressing and finish off with a shower of cashew/sesame mixture.
Recipe by Honest Cooking at