2 bok choy or 4 baby bok choy, rinsed, dried, and thinly sliced (about 12 cups)
2 cups shredded carrot (about 2 medium carrots)
3 green onions, finely chopped
2 tablespoons sesame oil
2 teaspoons honey
1 tablespoon Dijon mustard
¼ cup rice vinegar or white vinegar
2 cloves garlic, minced
- In a small bowl, whisk together dressing ingredients and set aside.
- In a large salad bowl, toss together thinly sliced bok choy, shredded carrots, and green onion.
- Pour dressing over the salad mixture, toss well to coat.
- Serve immediately or store in airtight container in the fridge for up to 4 days.
Recipe modified by CHOICES Nutrition Education Program
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