Baby Bok Choy Salad Recipe
Muscat Grapes, Candied Sunflower Seeds, Creamy Sesame Vinaigrette
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Ingredients
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Salad
Creamy Sesame Vinaigrette
Method
Salad
- 1
Prepare bok choy
Trim root ends of baby bok choy and separate leaves. Rinse thoroughly under cold running water to remove grit. Pat dry with a clean towel or spin in a salad spinner. If heads are large, halve lengthwise; leave small heads whole.
- 2
Slice onion and halve grapes
Thinly slice red onion into half-moons. Halve Muscat grapes lengthwise to release juices and improve texture in the salad.
- 3
Assemble greens and herbs
Place prepared baby bok choy in a large mixing bowl. Add halved grapes, sliced red onion, and roughly chopped fresh cilantro leaves.
- 4
Add seeds before dressing
Just before dressing, add candied sunflower seeds and toasted sesame seeds to the bowl to keep them crunchy.
Creamy Sesame Vinaigrette
- 5
Combine base ingredients
In a small bowl or jar, whisk together tahini, neutral oil, soy sauce, rice vinegar, sesame oil, honey, lemon juice, grated ginger, minced garlic, and mayonnaise (if using) until smooth.
- 6
Adjust consistency
Whisk in warm water, 1 tablespoon at a time, until the dressing reaches a pourable but still creamy consistency (about 2 tablespoons total).
- 7
Season
Taste and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Adjust sweet/tart balance with additional honey or lemon juice as desired.
- 8
Dress the salad
Pour roughly 3 to 4 tablespoons of the creamy sesame vinaigrette over the assembled salad. Gently toss to coat the bok choy and grapes evenly, taking care not to bruise the grapes.
- 9
Finish and serve
Transfer the dressed salad to a serving platter or individual plates. Scatter the remaining candied sunflower seeds on top for crunch and a few extra cilantro leaves for garnish. Serve immediately so the seeds stay crisp.