Bok choy is always in the Tangleby garden over the warmer months.
This is a great way to serve this versatile vegetable raw.
Easy
Bok Choy and Almond Salad
4
Serves
-
Prep Time
-
Cook Time
Ingredients
Salad
- 2 - 3 Bok choy - sliced and diced
- 2 spring onions - chopped
- 1/4 cup sliced almonds - toasted in a dry pan
Dressing
- 1/4 cup brown sugar
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons sesame seeds - toasted in dry pan
- 1 tablespoon soy sauce
Method
Method
- Mox all the salad ingredients together in a serving bowl
- Whisk all the dressing ingredients together
- Drizzle the salad with the dressing just prior to serving