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Bok Choy Salad

Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Servings 4

Ingredients
  

  • 1/4 cup sliced almonds
  • 4 cups thinly sliced bok choy (from 3-4 small or one large bok choy)
  • 2 T minced shallots (one small shallot)
  • 2 T sunflower seeds
  • 1 T avocado oil
  • 1 T red wine vinegar
  • 1 T honey
  • 1 T sesame oil
  • 1 T coconut aminos
  • 4-5 drops fish sauce
  • salt to taste
  • 1 T sesame seeds

Instructions
 

  • In a small skillet, toasted the almond slices until toasted and lightly browned. Stir often to prevent burning. Once they are toasted, set aside to cool.
  • Toss together the sliced bok choy, shallots, and sunflower seeds in a large bowl.
  • In a small bowl, whisk together the avocado oil, red wine vinegar, honey, sesame oil, coconut aminos, and fish sauce.
  • Toss the toasted coconuts in with the bok choy mixture. Then, drizzle the dressing over the bok choy mixture and toss to coat. Season with salt to taste. Sprinkle with the sesame seeds & serve.

Notes

Meal Prep Ahead:
To prep ahead, you can toast the almonds and then toss together the bok choy, shallots, sunflower seeds, & almonds. Store in a large container. Whisk together the sauce ingredients and store in a separate container. When ready to serve, mix all together to combine.
Keyword asian, salad