Bok Choy Salad with Sesame Crunch

Bok Choy Salad with Sesame Crunch

Prep 35 mins Cook 10 mins Total 45 mins

Yield 2 servings

If the bok choy is really dirty, cut off the very end, separate the leaves, chop them into ½-inch pieces and let them soak in a bowl of cold water till the dirt settles. If really dirty it may require some rubbing.



  • 1 cup slivered almonds
  • 1/4 cup sugar
  • ⅓ cup sesame seeds
  • 1/2 teaspoon flaky sea salt or 1/4 teaspoon kosher salt


  • 1/2 cup grapeseed or olive oil
  • 1 to 2 tablespoon sesame oil
  • 2 tablespoons rice vinegar
  • 1/4 cup fresh orange juice plus more to taste
  • 2 teaspoon sugar
  • 1 teaspoon kosher salt
  • 6 green onions, thinly sliced
  • 1½ pounds bok choy


  1. Preheat oven to 350°F. Spread slivered almonds in a single layer on a baking sheet, and bake for 7 to 10 minutes, until golden brown. Set aside.
  2. Sprinkle the sugar in an even layer over the bottom of a large sauté pan set over medium heat. The moment the sugar is completely liquefied, add the almonds, sesame seeds, and sea salt, stirring until evenly distributed. Do this quickly, so that the mixture does not burn. Immediately transfer nut mixture to a plate and let cool.
  3. In a small bowl, stir together the grapeseed oil, 1 tablespoon of the sesame oil, vinegar, orange juice, sugar, and salt.
  4. Meanwhile, slice the bok choy crosswise into ½-inch pieces. Bits of dirt can lodge themselves in the greens’ numerous crevices, so thoroughly wash and dry the greens after you’ve chopped them. Place bok choy in a large bowl, and toss with some of the dressing. Taste; add more dressing if desired. Add the scallions and nut mixture  to the bowl and toss well.

Adapted from Alexandra's Kitchen at