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4.46 from 11 votes

Crunchy Baby Bok Choy Salad

Prep Time15 minutes
Total Time15 minutes
Course: DIET, LUNCH, salad + dressing
Cuisine: Asian, gluten free, low carb + keto, vegan, vegetarian
Servings: 2 servings
Calories:
Author: Dani Spies

Ingredients

  • 3 baby bok choy halved and thinly sliced (5 cups)
  • 3 scallions thinly sliced
  • 1/4 cup sliced almonds
  • 1/4 cup sunflower seeds
  • 1 tbsp. extra virgin olive oil
  • 1 tbsp. toasted sesame oil
  • 1 tbsp. honey
  • 1 tbsp. low sodium soy sauce
  • 1 tbsp. red wine vinegar

Instructions

  • Combine bok choy, scallions, almonds, and sunflower seeds in a large bowl. Set aside.
  • In a small bowl combine extra virgin olive oil, sesame oil, honey, soy sauce and red wine vinegar. Whisk together.
  • Drizzle the dressing over the salad, toss and enjoy!

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