Crisp Bok Choy Salad Recipe
Crisp Bok Choy Salad Recipe
Super Easy, Sweet & Sour Bok Choy Salad – A Refreshing Summer Dish!
Introducing a sweet and sour, crisp bok choy salad that’s perfect for when you need a little something to perk up your appetite. Bok choy is incredibly nutritious, boasting five times more Vitamin A than bell peppers! Enjoy a healthy summer with this simple yet delicious bok choy salad.
Essential Ingredients- 1 bowl Bok Choy (approx. 200g)
- 1/2 ripe Peach (choose a sweet one)
- Small amount of Red Bell Pepper (for color)
Sweet & Sour Dressing- 2 Tbsp Glucose powder (or sugar)
- 2 Tbsp Rice syrup
- 1 Tbsp Coarse sea salt
- 1 Tbsp Anchovy sauce
- 2 Tbsp Persimmon vinegar
- 2 Tbsp Brewed vinegar
- 1 Tbsp Plum extract
- Sesame oil to taste
- Sunflower seeds for garnish
- 2 Tbsp Glucose powder (or sugar)
- 2 Tbsp Rice syrup
- 1 Tbsp Coarse sea salt
- 1 Tbsp Anchovy sauce
- 2 Tbsp Persimmon vinegar
- 2 Tbsp Brewed vinegar
- 1 Tbsp Plum extract
- Sesame oil to taste
- Sunflower seeds for garnish
Cooking Instructions
Step 1
Carefully separate the bok choy leaves one by one. Wash them thoroughly under running water and drain well. This preparation ensures the dressing coats the leaves evenly.
Step 2
Sweet summer peaches will add a special flavor to this salad. Remove the pit and thinly slice the peach, including the skin. Thin slices allow the dressing to penetrate better and enhance the delicious sweetness of the peach.
Step 3
For a vibrant color, we’re adding thinly sliced red bell pepper. Removing the seeds and julienning it will make the salad visually appealing and add a pleasant crunch.
Step 4
Now, let’s make the sweet and sour dressing. First, add 2 tablespoons of glucose powder. Feel free to adjust the sweetness to your preference.
Step 5
Add 2 tablespoons of rice syrup for an added layer of sweetness. Rice syrup provides a milder, smoother sweetness.
Step 6
Add 1 tablespoon of coarse sea salt for seasoning. You can adjust the saltiness by tasting and adding more if needed.
Step 7
Stir in 1 tablespoon of anchovy sauce for umami. You can substitute with fish sauce if preferred.
Step 8
Add 2 tablespoons of persimmon vinegar for a tangy kick. Persimmon vinegar offers a deep, mild sourness.
Step 9
To balance the mild acidity of persimmon vinegar and add extra brightness, we’ll also add 2 tablespoons of brewed vinegar. Combining these two types of vinegar creates a more harmonious flavor profile.
Step 10
Finally, add 1 tablespoon of plum extract for a sweet and aromatic touch. Plum extract adds both sweetness and a fragrant note.
Step 11
Whisk all the dressing ingredients together thoroughly until the sugar and salt are completely dissolved. Taste and adjust the seasoning if necessary, adding more salt or vinegar to your liking.
Step 12
It’s time to combine everything! Start by placing the washed bok choy into a mixing bowl.
Step 13
Add the thinly sliced sweet peach on top of the bok choy.
Step 14
Scatter the julienned red bell pepper over the ingredients for a pop of color.
Step 15
Pour the prepared sweet and sour dressing evenly over the salad ingredients.
Step 16
Gently toss the ingredients with your hands, being careful not to mash them. It’s important to mix gently so the dressing coats everything well without bruising the bok choy.
Step 17
Finish with a drizzle of sesame oil for added nutty flavor. Sesame oil elevates the overall taste of the salad.
Step 18
A note for those following traditional Korean constitutional medicine: individuals classified as ‘Geum Che-il’ (Metal Body Type, corresponding to Solar constitution) are advised to avoid sesame seeds. In this case, we’ve used a sprinkle of toasted sunflower seeds for added texture and nuttiness. (If sesame seeds are suitable for you, feel free to use them instead.)
Step 19
Your crisp, sweet, and sour bok choy salad is ready! Enjoy your delicious salad with your meal!
