Never used bok choy in a salad? You’re in for a treat. The plant offers an addictive mix of tender leaves and crunchy stems, while its mild flavor works well with a variety of dressings. This dressing offers a combo of sweet and savory, with umami from the soy sauce balanced by sugar, spicy red pepper flakes, and pops of pomegranate seeds.
Bowery Bok Choy and Cilantro Salad with Citrus-Sesame Vinaigrette
Prep: 10 minutes Serves 2-4
Made for Bowery By
Sue Li is a food stylist and recipe developer based in New York City. She is a frequent contributor to New York Times Cooking and previously worked at Bon Appétit and Real Simple Magazine. And way before that, she worked at Eleven Madison Park as a line cook and learned about the world of recipe-making after she tested all the recipes for the restaurant’s first cookbook.
Featured Bowery Ingredients
- 2 tablespoons lemon juice
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- Bowery Bok Choy, 4 oz
- 1/2 teaspoon red pepper flakes
- 1/4 cup pomegranate seeds
- sesame seeds, for serving
- Bowery Cilantro, for garnish
- Whisk together lemon juice, vegetable oil, soy sauce, sesame oil, and sugar in a large bowl, add bok choy and gently toss to coat.
- Transfer onto a serving plate and sprinkle with red pepper flakes, pomegranate seeds, and sesame seeds. Add cilantro garnish.