Bok Choy and Broccoli Salad
- Ready In:
- 15mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 4 -5 heads baby bok choy, chopped
- 1 cup broccoli floret, diced
- 1 green onion, diced
- 1⁄4 cup sliced almonds, toasted
- 3 tablespoons balsamic vinegar
- 2 tablespoons red wine vinegar
- 2 -3 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon dark sesame oil
- 1⁄4 teaspoon salt
directions
- In a medium bowl, combine bok choy, broccoli, green onions and almonds.
- In a small bowl, whisk together remaining ingredients.
- Toss dressing with vegetables and serve.
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Reviews
-
Loved it. This salad is simple and tasty. Added less almonds, just to cut back on some fat and also did not add any salt. The dressing is lovely and this makes quite a bit of salad. My only complaint (and it's not a problem with the recipe) is that it does not last long in the fridge. I like to make big salads and eat them for lunches during the week. This one is only good for about 24 hours- so make it only if you can eat it right away! Thanks for posting, I would make this again.
RECIPE SUBMITTED BY
I live in the Dallas area with my man, our dogs and our cat. I have a job as an bookkeeper/office manager for a catering company (yum) and like just about everyone else here at 'Zaar, I love to cook! I also love hiking and backpacking, so I like to try and devise exciting and tasty meals that can be prepared in the backcountry.
I'm always looking for new dishes to try, or ways to make old dishes new again. I have a big brick fire pit in the backyard that my man built, so I've been exploring ways to cook in it, over it, etc.
I have a very food-oriented family. Many of us have food-related careers and we use any occasion as an excuse to eat and drink. I wouldn't have it any other way!