Baby Bok Choy Salad with Sesame Dressing
Ingredients
FOR THE SESAME DRESSING:
¼ cup light brown sugar
¼ cup olive oil
2 tablespoons red wine vinegar
2 tablespoons toasted sesame seeds
1 tablespoon soy sauce
FOR THE BABY BOK CHOY SALAD:
2 tablespoons olive oil
1 packet of 2 minute noodles crumbled, seasoning packet discarded
¼ cup sliced almonds
1 bunch baby bok choy sliced (5 – 6 bulbs)
5 shallots chopped
Method
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To make the dressing, in a small bowl or in a jar with a tight-fitting lid, combine brown sugar, olive oil, vinegar, toasted sesame seeds, and soy sauce. Allow flavours to blend at room temperature while preparing the rest of the salad.
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Meanwhile, heat 2 tablespoons olive oil in a large saucepan over medium heat until shimmering. Reduce heat to low. Add noodles and almonds; sauté until toasted, about 10 minutes, stirring frequently to avoid scorching.
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In a large bowl, combine baby bok choy, scallions, and crunchy mix. Drizzle salad dressing over the top and toss until uniformly combined. Serve at room temperature.
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10/46 Canavan Drive, Beresfield
NSW, Australia
•
2322
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