Photos updated May 2017
I have a confession to make. I had never heard of bok choy until recently. I always mindlessly passed it by in the produce section of the grocery store, naively thinking it was just a different type of lettuce. Boy, was I wrong!
After seeing this recent recipe on one of my favorite blog sites, I had to try it! This recipe gets tons of healthy, great tasting ingredients all into one salad! My son gobbled down his first bowl and immediately wanted more.
I am very pleased to add this recipe to my favorites. It would be perfect to wip up in the middle of a hot summer day when you don’t really feel like cooking, or turning on the oven. I prefer to eat this salad warm, but it is great at any temperature.
Recipe adapted from Annie’s Eats
For the salad
- 3 cups brown rice, cooked
- 2 cups shredded carrots
- 3 baby bok choy, rinsed, trimmed and thinly sliced (I didn't have baby bok choy, so I used 4 stems instead)
- 1 cup peas, frozen and thawed
- 1/4 cup fresh cilantro or parsley, or 3 Tablespoons dried
- 4 scallions, thinly sliced
- 2 Tablespoons sesame seeds
- 1/2 cup peanuts, chopped
For the dressing
- 3 cloves garlic, minced
- 2 Tablespoons freshly squeezed orange juice
- 2 teaspoons orange zest
- 4 Tablespoons rice vinegar
- 3 Tablespoons soy sauce
- 3 Tablespoons sesame oil
- 2 Tablespoons honey
- 1/2 cup olive oil
- salt and pepper to taste
- To make the salad, combine the brown rice, shredded carrots, bok choy, peas, cilantro, scallions, sesame seeds and peanuts in a large bowl. Toss gently to combine.
- To make the dressing, combine all the ingredients in a bowl or measuring cup. Whisk well until combined. Taste and adjust seasonings as necessary. Add the dressing to the bowl with the salad, a little at a time, tossing gently to coat. Store in an airtight container in the refrigerator.