Baby Bok Choy Salad with Daikon Radish, Sesame & Ginger Dressing
Crisp baby bok choy and peppery daikon radish are tossed with carrots and scallions in a bright ginger sesame dressing; finished with toasted peanuts and sesame seeds, this refreshing salad pairs well with roasted chicken, grilled pork, or crispy tofu.
Ingredients
2 tbsp rice vinegar
1 tbsp soy sauce
1 tbsp honey
1 tbsp grated ginger
1 tsp toasted sesame oil
3 tbsp neutral oil
1 tsp lime juice
1 lb baby bok choy, thinly sliced
1 cup daikon radish, julienned
2 scallions, thinly sliced
1 carrot, shredded
1/4 cup toasted sesame seeds
1/4 cup roasted peanuts, chopped
1/4 cup cilantro, roughly chopped
Method
1. Whisk together the rice vinegar, soy sauce, honey, ginger, sesame oil, neutral oil, and lime juice until combined.
2. Combine the bok choy, daikon radish, scallions, carrot and cilantro in a large bowl.
3. Pour the ginger dressing over the vegetables and toss gently until evenly coated.
4. Transfer to a serving platter and sprinkle with toasted sesame seeds and chopped nuts. Serve immediately while the vegetables are crisp.
