Prepare to embark on a culinary journey that will revolutionize your salad experience! This Baby Bok Choy Chopped Salad is not just another boring green dish – it's a vibrant, crisp, and absolutely mouthwatering creation that combines the freshest ingredients with a tantalizing Asian-inspired dressing. Whether you're a health-conscious foodie or simply looking to add some excitement to your meal routine, this recipe promises to deliver a burst of flavor that will leave you craving more!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 2 cups baby bok choy, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, thinly sliced
- 1/4 cup cilantro, chopped
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Rinse the baby bok choy thoroughly under cold water to remove any dirt or grit. Pat dry with a clean kitchen towel or paper towels.
- Chop the baby bok choy into bite-sized pieces, discarding any tough stems if necessary. Place the chopped bok choy in a large mixing bowl.
- Next, wash the cherry tomatoes and cut them in half. Add the halved tomatoes to the bowl with the bok choy.
- Peel the cucumber and slice it in half lengthwise. Remove the seeds with a spoon if desired, then dice the cucumber into small pieces. Add the diced cucumber to the mixing bowl.
- Peel the red onion and slice it thinly. You can soak the onion slices in cold water for a few minutes to mellow the flavor if you prefer. Add the sliced onion to the salad bowl.
- Rinse the cilantro under cold water, shake off the excess moisture, and chop it coarsely. Add the chopped cilantro to the salad bowl.
- In a small bowl, whisk together the sesame oil, soy sauce, and rice vinegar until well combined. This will serve as your dressing.
- Drizzle the dressing over the salad ingredients in the mixing bowl. Gently toss everything together using salad tongs or your hands, ensuring that all the vegetables are well coated with the dressing.
- Season the salad with salt and pepper to taste. Toss again to distribute the seasoning evenly.
- Transfer the salad to a serving platter or individual bowls. You can serve it immediately or let it sit for a few minutes to allow the flavors to meld.
- Enjoy your refreshing Baby Bok Choy Chopped Salad as a side dish or a light main course!
Tips
- Freshness is Key: Always choose crisp, bright green baby bok choy with firm leaves for the best texture and flavor.
- Prep Hack: To reduce the sharpness of red onions, soak the sliced onions in cold water for 5-10 minutes before adding to the salad.
- Dressing Pro Tip: Whisk the dressing ingredients thoroughly to ensure a perfect blend of flavors. For an extra kick, consider adding a small amount of minced garlic or grated ginger.
- Serving Suggestion: For added crunch, sprinkle some toasted sesame seeds or crushed peanuts on top just before serving.
- Make-Ahead Friendly: You can prepare the vegetables and dressing separately and combine just before serving to keep the salad crisp and fresh.
- Protein Boost: Transform this salad into a complete meal by adding grilled chicken, tofu, or shrimp for extra protein.
- Temperature Matters: Serve the salad slightly chilled for the most refreshing experience, especially on warm days.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 10g
Protein: 3g
Fat: 9g
Saturated Fat: 1g
Cholesterol: 0mg
