This really needs a better name.
Crisp and bright Bok Choy, Orange and Carrot Salad
Course: Salads
Servings
2-4
servingsServes ~2 as a main, or ~4 as a side
Cook Mode
Keep the screen of your device on
Ingredients
4 bok choy
1/2 small bunch fresh mint
1/2 small bunch cilantro
3 green onions
2-3 oranges
6 radish
2 small carrots, peeled
1 inch piece of ginger, peeled
handful almonds, chopped
handful wasabi peas
- Dressing
1 small shallot, minced
2 tbsp vinegar (apple cider, rice, white wine etc)
1 tbsp sesame oil
1 tbsp olive oil
1 tsp coriander seeds
Directions
- Prep the salad:
- Chop the bok choy, mint, cilantro, and almonds into small bite-sized pieces. Cut the radish, carrots, and ginger into thin matchsticks. Aim to keep everything about the same size—this consistency makes a big difference in the final salad!
- Segment your oranges. I like to squeeze the membranes after, collecting any remaining juices into a bowl. If juices pool on your cutting board, add them to the bowl as well.
- Add half the ginger and all other chopped ingredients to a large bowl.
- Make the Dressing:
- To the bowl with the orange juice, add the reserved ginger, minced shallot, vinegar, oils, and freshly ground coriander seeds. Whisk until well combined, and season to taste with salt.
- Put it all together:
- Pour the dressing over the salad in the large bowl. Toss thoroughly to combine. Taste and adjust seasoning with additional salt if needed.
- Just before serving, top the salad with wasabi peas. (Note: Wasabi peas will become soggy if they sit in the dressing for too long, so add them at the last moment.)
Recipe Video
@isabelleheikens Did I mention this is a really fun salad?!?!
♬ original sound – Isabelle Heikens
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