My baby bok choy salad recipe was born on July 23, 2009. Its birth date is recorded in my recipe journal, how cute is that? The recipe came about because I couldn’t resist buying bunches of these pretty little bundles at the farmer’s market, and I was curious to see how it tasted raw. It’s shouldn’t be too big of a surprise that it works beautifully. Especially since raw cabbage, a close relative, makes such great salads (and salsa!)
I’m thrilled spring is finally here, and that my CSA box delivered four dainty bunches of baby bok choy nestled in a sweet little carton, clearly destined for my dinner tonight.
4 small bunches fresh baby bok choy
1 lemon cucumber, or ½ of a regular or English cucumber
1 orange, peeled and chopped
Toasted sesame seeds for sprinkling, about a tablespoon
3 Tablespoons Bragg’s Amino Acids (or low sodium soy sauce)
1 small clove of garlic, crushed or minced
2 Tablespoons dark brown sugar
1 Tablespoon seasoned rice vinegar
1 teaspoon ginger juice (or 1 tsp fresh grated ginger, or ½ tsp ground ginger)
Splash of Sriracha (Asian hot sauce)
3 Tablespoons olive or peanut oil
1) Wash and pat dry bok choy, chop into bite size pieces and put into a large bowl. Discard the last inch of the root ends.
2) Dice cucumber and add to bowl along with peeled and chopped orange.
3) Whisk dressing ingredients in a small bowl and then toss with veggies. Sprinkle with toasted sesame seeds and serve.
To toast your own sesame seeds: Preheat a non-stick pan over slightly less than medium heat. Once it is hot, add ¼ cup raw sesame seeds to the dry pan. Remove from heat and swish the seeds around constantly for a minute or two until they turn golden brown. Spread toasted seeds onto a clean dry plate too cool. Store in an airtight container or plastic bag at room temperature for a couple of months. You can freeze them for longer.