bok choy salad with soy vinaigrette

2 to 3    |   
Prep Time:
15 minutes    |   
Cook Time:
7 minutes

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bok choy

Move over kale. Bok choy is the new green in town. Or at least it is according to me. Baby bok choy is so easy to work with — you can find it in most supermarkets and all you have to do is slice it crosswise and give it a rinseroo and a spin dry. No stems. No massaging leaves. No intense vegetal flavor like kale. Just don’t add cheese. I’m not ready for Choy Caesar yet.


1-1/2 lbs baby bok choy (3 or 4 heads)
1/4 cup sliced or slivered almonds
Juice of 1 lime (about 2 tablespoons)
1 tablespoon soy sauce (regular or reduced sodium)
1 tablespoon fish sauce (or another tablespoon soy)
1 teaspoon sugar
1 teaspoon canola oil


Slice bok choy crosswise into thin strips, discarding bases. Rinse in a colander and spin dry. Place in a salad bowl.

Toast almonds in a dry skillet over medium heat until golden; pour onto a plate and set aside to cool.

In a small bowl, combine lime juice, soy sauce, fish sauce, and sugar; stir to blend in sugar. Stir in oil. Pour over bok choy in bowl; add almonds and toss well. Serve right away.