Bok Choy Salad With Miso Tahini Dressing & Sesame Cashew Clusters
Raw, roasted, grilled or sautéed, You can’t go wrong with a giant head of bok choy! We grow an abundance of bok choy in the spring and fall here at the farm and while I absolutely adore this Asian green we have a lot of customers at the farmers market who don’t know what the heck to do with it. There are many ways to prepare bok choy however, I’m loving it raw these days. As the summer heat creeps in refreshing salads are more satisfying than hot food and this simple dish is sure to be a crowd pleasure on your table too.
Thinly sliced bok choy (both leaves and stems) are tossed in a tangy miso-tahini dressing and topped with crunchy sesame cashew clusters. The clusters are so good that I actually made a second batch so we could have a jar of them on the counter for easy snacking in-between farm chores. Trust me…these clusters are a game-changer! I was munching away on them as I snapped the above photo and started to worry that if I didn’t get the photo in focus soon there wouldn’t be any clusters left to photograph. They’re pretty darn great!
I hope that you all enjoy this refreshing salad as much as we do. Our CSA members are getting bok choy in their boxes this week and we’ll continue to have it at the farmers market so hopefully this recipe will inspire you to prepare this simple salad.
Cheers from Tumbleweed Farm.
Bok Choy Salad with Miso Tahini Dressing & Sesame Cashew Clusters
Prep Time: 20 minutes Cook Time: 5 minutes Serves: 4Sesame Cashew Clusters
- 1 cup raw, unsalted cashews
- 2 Tablespoons pure cane sugar
- 1/3 cup sesame seeds (white or black OR a mix of both)
- 2 teaspoons freshly grated ginger
- 1/4 cup tahini
- 1 1/2 Tablespoons white miso
- 1 1/2 teaspoons honey
- 1 1/2 Tablespoons rice vinegar
- 1/4 cup warm water
- 1 large head of bok choy (about 1 1/2 pounds)
- Heat a medium sized skillet over medium high heat. Add the cashews and toast, shaking the pan occasionally, until they're lightly browned on all sides. About 5 minutes. Remove the cashews from the heat and place them on a large plate. Return the skillet to the stove and add the sugar. The moment the sugar has liquified (this wont take long so keep your eyes out!) add the cashews and sesame seeds, tossing to coat them in the melted sugar. Do this quickly as you don't want the sugar to burn. Remove from the heat and transfer the nut/seed mixture to a plate to cool.
- Using and immersion blender or small food processor whisk together all the ingredients for the dressing. Taste test and adjust flavors if necessary.
- Remove individual stems from the head of bok choy and thoroughly wash them. Pat the bok choy dry and place on a large cutting board. Thinly slice the thick stems leaving the leafy greens whole (set the greens to the side) Once all the stems have been thinly sliced, stack the greens, roll them, and using a sharp knife slice them into very thin ribbons. Place the bok choy stems and leaves in a large bowl and drizzle with half of the dressing. Toss well and if need be, add additional dressing to taste. Sprinkle with the sesame cashew clusters and serve.
Notes*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Store extra dressing in the fridge for 1 week *Store extra nut/seed clusters in a glass jar or zip lock back for 1 week