I love when “nutritious” doesn’t automatically cancel out “delicious”, don’t you? When “nutritious” and “delicious” become a happy couple co-existing in complete harmony with each other, is when I feel like good food comes full-circle. There are plenty of foods out there that are healthy to eat, but completely lack in the flavor and enjoyment department. And realistically, why would I want to eat something that just leaves me feeling sad? I no-likey bland food. But it doesn’t have to be that way. A challenge that I’ve always personally enjoyed is coming up with quick and healthy recipes, figure-friendly yum-yums that are full of flavor and leave me feeling satisfied. Not sad.
With the warmer weather now waltzing through the door, I find myself favoring greens, salads and light fare that is full of textures, juiciness and nutrients -foods perfect for a light meal in and of itself, or a colorful and flavorful side dish. And the beautiful thing about seasonal greens and ingredients is that they are so very eager to get together with big, zippy flavors. They love them. Good vinegars, citrus, fresh herbs, quality oils and seasonings can make a big difference in taking something “simple” to the next level. And if it’s quick with only a few ingredients, I love it that much more. Easy-peasy, please-y!
I want to enjoy the food I eat; and with all that we have available to us in the way of gorgeous, bright, delicious whole food, there’s no reason that “nutritious” and “delicious” can’t live happily ever after, together forever. They’ve officially been offered a permanent residence right here on my plate.
Taste what’s good and pass it on.
Ingrid
Crisp Baby Bok Choy Greens in Tangy-Sweet, Sesame-Soy Vinaigrette
Print this recipe
Salad ingredients: (serves 4)
8 Baby Bok Choy, rinsed and dried then thinly sliced (including leafy greens)
½ cup shredded carrot
1 tablespoon toasted sesame seeds, for garnish
Preparation:
-Place sliced Bok Choy and carrot into a large bowl and into refrigerator while vinaigrette is prepared.
Sesame-Soy Vinaigrette ingredients:
1 clove fresh garlic, pressed through garlic press
2 teaspoons toasted sesame seeds
1 tablespoon honey
1 tablespoon low-sodium soy sauce
3 tablespoons rice wine vinegar
1 tablespoon toasted sesame oil
3 tablespoons vegetable oil
Preparation:
-In a small bowl, add all of the vinaigrette ingredients and whisk together until well combined.
-Pour the vinaigrette over the Bok Choy greens and carrot, toss together well to coat, and divide equally among plates, piling the greens high; sprinkle with about a teaspoon of the sesame seeds to garnish.
Mmm I love that you used bok choy in a salad! I’ve only had them sauteed or some form of cooking. Sounds delicious with the vinaigrette! I agree, it’s terrible eating healthy food that is just bland, it really does leave you feeling sad. I’d eat healthy all the time if it was flavorful! This salad sounds like it would hit the spot!
This sounds so delicious! Though I’m going to try to cut the oil a bit and see if it still works well. I can’t wait to give it a try. What a great idea you have with this!
Love the combination of flavors. Looks delicious! Definitely making this tonight!
That looks so fresh and yummy! With some tofu or a fried egg on top…can’t imagine a better dinner. Oh wait, maybe with some soba noodles??? Yum!
I love anything with sesame flavor. Happy flavors make for happy food.
This is nice and simple and the flavours sound really good!
Just made this, and it was delicious!
This was so good! I made it with some Asian pork ribs, and the combo was perfect. I’ll definitely be making this salad again.
Oh my goodness, Marny – that sounds so yummy. Rich, Asian Pork Ribs with this crisp, juicy salad sounds like an absolutely delicious pairing.
This was a fantastic salad. I paired it with Asian pork chops and pineapple fried rice. And my husband said he liked it. He hates bok choy.
Diane, that meal sounds absolutely delicious—so glad even your hubby enjoyed the salad!
I made this yesterday as a quick lunch and it was perfect. I had a few baby bok choy in my CSA box this week and have been trying to find new ways to use them. This recipe will definitely go into the rotation.
Hi Tara, so glad you enjoyed it – thank you for your comments!
Oh wow, looks FABULOUS!! Found you via Papa Spud’s Facebook page/share. Can’t wait to try this and PINNED! 🙂
Enjoy, Christine!
I loved making this salad! I added some shitake mushrooms, kale and pears to it and could not get enough! I also but lots of ginger in the dressing and some orange…no sesame in anything though. thank you 🙂
Quick question …what type of baby bok choy did you use for this recipe? There’s many types and just wanted to know if it’s the type where the leaves look wilted or the ones where they look flat? Thanks..
Hi Jourdan! I’ve actually only seen one type of baby bok choy, and it looks smaller than the thicker-stalked, large one; it has leaves that can look almost both flat and slightly wilted. It’s a nice bright green, and quite tender.
ummmmm. . .loved this! I did add a 1/2 dollop of chili paste and a sprinkling of chopped peanuts. Husband ate every bite and agreed it is something we will have again. Thanks so much.
Yeay! And your additions sound delicious – glad you both enjoyed!
What a fabulous salad! Thank you for sharing. I’ve made my version (which is good for heartburn) for 2 parties and it was a hit both times.
I make this whenever I get bok choy from our CSA. I usually sub water for 2T of the vegetable oil and it comes out fine. So tasty and crunchy.
Glad you’re enjoying this recipe, Jara!