Description
Bok Choy Fennel Salad with sesame soy dressing is the perfect way to show the versatility of bok choy (pak choi). This Asian green meets its match with the refreshing crunch of fennel, a Mediterranean vegetable often associated with Italian cuisine.
Ingredients
- 4 heads Bok choy,
- 1 bulb fennel, 2 heads in one bulb
- 1 cup cherry tomatoes, rough estimate of tomatoes
- 2 small shallots
Sesame Dressing
- 1/4 cup olive oil
- 2 Tbsps red wine vinegar
- 1 Tbsp soy sauce, low sodium
- 2 Tbps brown sugar
- 2 Tsps toasted sesame seeds
- pinch of salt
Instructions
- Wash and slice the [wprm-ingredient text="4 heads Bok choy," uid="0"] [wprm-ingredient text="1 bulb fennel, 2 heads in one bulb" uid="1"] and [wprm-ingredient text="1 cup cherry tomatoes, rough estimate of tomatoes" uid="2"]. Thinly slice the [wprm-ingredient text="2 small shallots" uid="10"] and half the cherry tomatoes.
- In a small bowl or jar, combine [wprm-ingredient text="1/4 cup olive oil" uid="3"] [wprm-ingredient text="2 Tbsps red wine vinegar" uid="5"], [wprm-ingredient text="1 Tbsp soy sauce, low sodium" uid="6"] [wprm-ingredient text="2 Tbps brown sugar" uid="7"], and a [wprm-ingredient text="2 Tsps toasted sesame seeds" uid="8"] and a [wprm-ingredient text="pinch of salt" uid="9"]. Whisk/shake until the sugar dissolves and the dressing emulsifies (becomes slightly creamy). Taste and adjust seasonings as desired.
- In a large salad bowl, combine the sliced bok choy, fennel, shallots, and cherry tomatoes. Sprinkle half a teaspoon or so of sesame seeds over the salad.
- Pour the sesame soy dressing over the salad ingredients and toss gently to coat everything evenly.
- Plate the salad and crumble feta cheese over the top. Garnish with an extra sprinkle of toasted sesame seeds for added crunch and enjoy!
Notes
Vegetable Options: Same ingredients for bok choy and fennel, but instead of shallots, you can use red onion (I usually only need 1/2 red onion or 2 to 3 shallots). Cucumber, carrots, peeled and sliced, about 2 carrots depending on the size of your salad.
Cheese: For a bigger salad add more feta cheese, cut into small blocks.
Salad Dressing: Swop the red wine vinegar for balsamic and add any type of nuts that you like. I add pine nuts but instead of tossing them over the salad, add them into the dressing, they absorb the other dressing ingredients.
Sweetness: Add about 2 to 3 tablespoons of honey instead of sugar. You need some sweetness to balance the balsamic or red wine vinegar. Sometimes I add a combination of the vinegars, play around with the flavors and see what you like.
Other: Two tablespoons of vino cotto instead of red wine vinegar goes exceptionally well with a touch of balsamic! Add a hint of sweetness and you're home 🙂
Sesame seeds: They cost less in bulk, buy and toast and keep it sealed to use whenever you need it. Makes a great finish to anything from avo toast, salads and veg dishes.
- Prep Time: 20 minutes
- Category: Side Dish
- Cuisine: Asian, Italian
Nutrition
- Calories: 200
- Sugar: 14
- Sodium: 558
- Fat: 11
- Saturated Fat: 1
- Carbohydrates: 23
- Fiber: 7
- Protein: 10