Bok Choy Chopped Salad

Bok Choy Salad Ingredients:

• 8 baby bok choy, rinsed and dried then thinly sliced, including leafy greens
• ½ cup shredded carrot
• 8 radishes, sliced into thin matchsticks, or into slices
• 1 tablespoon toasted sesame seeds, for garnish (I used a combo of black sesame seeds and golden)

Sesame-Soy Vinaigrette Ingredients:

• 2 cloves fresh garlic, pressed through garlic press
• 2 teaspoons toasted sesame seeds
• 1 tablespoon honey
• 1 tablespoon soy sauce or shoyu
• 3 tablespoons rice vinegar
• 1 tablespoon toasted sesame oil
• 3 tablespoons avocado oil, or other neutral oil

1. Begin by gathering a prepping all of the bok choy salad ingredients according to the ingredient list above to have ready and organized for use.
2. To a large bowl, add the thinly-sliced baby bok choy, along with the carrots and radishes, and keep cold in the fridge while you prep the vinaigrette.
3. Gather and prep all of your sesame-soy vinaigrette ingredients according to the ingredient list above to have ready and organized for use.
4. To prepare your vinaigrette, add all of the ingredients to a mason jar with a lid, and shake vigorously until completely emulsified and blended. (Alternately, you use can use a bowl and whisk the ingredients until emulsified.)
5. If serving the bok choy salad immediately, then toss the dressing with the greens to combine, then serve piled up in a bowl or on a plate, and garnish with a sprinkle of the toasted sesame seeds. If serving later, then toss with the vinaigrette just before serving, or dress individual portions with vinaigrette as needed.