Bok Choy and Broccoli Salad
Bursting with vibrant colors and fresh, crisp textures, this Bok Choy and Broccoli Salad is a delicious fusion of Asian-inspired flavors that will invigorate your taste buds. Featuring nutrient-packed baby bok choy, tender-crisp broccoli florets, and a medley of crunchy veggies like red bell pepper and carrot ribbons, this salad is as visually stunning as it is wholesome. The homemade sesame-ginger dressing, infused with soy sauce, rice vinegar, honey, and a hint of lime, brings a perfect balance of savory and tangy notes. Topped with toasted sesame seeds for a nutty crunch and fresh cilantro for a pop of herbaceous flavor, this dish is the ultimate healthy side or light main course. Ready in just 15 minutes with no cooking required (beyond quick blanching), it’s ideal for busy weeknights or elegant dinner parties alike.
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Recipe Information
Ingredients
- 4 heads Baby bok choy
- 2 cups Broccoli florets
- 1 medium Red bell pepper
- 1 large Carrot
- 3 stalks Green onions
- 0.5 cup Cilantro
- 2 tablespoons Sesame seeds
- 1 teaspoon Fresh ginger
- 1 clove Garlic
- 2 tablespoons Sesame oil
- 2 tablespoons Soy sauce
- 1.5 tablespoons Rice vinegar
- 1 tablespoon Honey
- 1 tablespoon Lime juice
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash and dry the baby bok choy thoroughly. Chop each head into bite-sized pieces.
Blanch the broccoli florets in boiling water for 2 minutes, then immediately transfer them to an ice bath to preserve their crunch and bright color. Drain well.
Slice the red bell pepper into thin strips and peel the carrot into ribbons using a vegetable peeler.
Thinly slice the green onions and roughly chop the cilantro.
In a small dry skillet, toast the sesame seeds over medium heat for 1-2 minutes, stirring frequently, until golden and fragrant. Set aside.
Grate the fresh ginger and mince the garlic.
In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, honey, lime juice, grated ginger, and minced garlic. Season with salt and black pepper to taste.
In a large salad bowl, combine the bok choy, broccoli, red bell pepper, carrot ribbons, green onions, and cilantro.
Drizzle the sesame-ginger dressing over the vegetables and toss gently but thoroughly to coat.
Sprinkle the toasted sesame seeds on top as a garnish.
Serve immediately or refrigerate for up to 1 hour before serving to allow the flavors to meld.
Nutrition Facts
Calories |
673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 15.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2382 mg | 104% | |
| Total Carbohydrate | 67.9 g | 25% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 37.6 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1025 mg | 79% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2850 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
