So the official start of summer is still over a month away, but the last few weeks have felt like summer here in the PNW. And I couldn’t be more grateful; Washington state is still on lockdown, so I’m so glad that at least the weather is cooperating!
Warm weather has meant a few different things for me this year. Since my gym and yoga studio are both still closed, I’ve been getting into running around my neighborhood and rollerskating on nearby trails. Instead of grabbing brunch with friends in the city, I’ve been making fancy brunches at home, mimosas and all! And because it’s been sooo unseasonably hot (and my condo doesn’t have air conditioning), I’ve been planning more meals that don’t require cooking. And that’s where this Bok Choy Salad comes in.
This salad is inspired by a salad served at one of my favorite local restaurants, Dough Zone. I never would’ve thought a simple salad could out-wow soup dumplings, but it’s seriously that good. For this salad, bok choy is dressed in a salty, creamy, sesame-y dressing that has a slight heat from red pepper flakes.
I love serving this as a side to dishes such as stir fries or homemade Bao buns. Or sometimes I’ll have it on its own for a small lunch, or snack. I think it could be a bright addition to a summertime barbecue as well!
Related Recipes
If you enjoy this Bok Choy Salad, you might be interested in these summery recipes:
For a cool, vegan treat, try these Raspberry Cheesecake Bars. They’re made with cashews blended into a thick cream, and require no baking!
If you’d like another salad perfect for a day out grilling, check out this Grilled Nectarine Caprese Salad. This might be my favorite recipe I made last summer, and I can’t wait til nectarines are ripe this season so I can have it again!
Bok Choy Salad with Sesame Dressing
Ingredients
- Leaves from 2 large heads bok choy chopped
- 1/4 cup tahini
- 1/4 water
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon maple syrup
- 1/2 teaspoon minced ginger
- 1/4 teaspoon salt
- 1/4 teaspoon red pepper flakes
Instructions
- Whisk together tahini, water, soy sauce, sesame oil, rice vinegar, maple syrup, minced ginger, salt, and red pepper flakes until smooth.
- Toss bok choy in dressing until leaves are evenly coated. Serve immediately.
This is my favorite dish at Dough Zone. Can’t wait to try your version. Can you please clarify how much water? The measurement isn’t listed in the recipe. Thank you!
Excellent dressing! Tastes so much like the dressing from Dumpling Zone’s achoy salad.