Summer in a bowl? Try this Bok Choy & Beet Salad for a delicious combo. This salad is perfectly balanced with the crunchy, textured veggies and creamy with the miso tahini vinaigrette! Serve as a side or enjoy topped with grilled salmon.
2 Tbsp miso
3 Tbsp tahini
2 Tbsp soy
3 Tbsp rice vinegar
~3 oz beets, scrubbed
½ pint snow peas, trimmed and slivered on a sharp angle
12-16 oz bok choy or ½ napa cabbage
2 Tbsp sesame seeds
1 spring onion (or bunch of green onions), sliced on sharp angle
½ cilantro bunch, leaves picked
¼ tsp red pepper flakes
Juice of half lemon or 1 Tbsp rice vinegar
Pinch of salt
Peel and trim beet(s). Slice as thin as possible, if you have a mandoline, use it and aim for an 1/8th inch! Just be careful :) Chop your bok choy or cabbage into thin strips. Rinse and toss in salad spinner if you have it or rinse and shake in a colander to dry. Add to bowl with beets and toss with lemon juice (or 1 Tbsp vinegar!) and pinch of salt to let macerate and soften a bit while you make the dressing.
Make dressing by whisking all ingredients together. It will be thick like mayo! If too thick, add another Tbsp of vinegar. Massage about ¼ cup of of dressing into the beet and bok choy mixture. Add spring onion or green onions, cilantro, snow peas and red pepper flakes. Add more dressing as needed. Toss to combine and enjoy!
You will likely have enough dressing with this one to double the recipe or use it for something else like dipping veggies.