Baby Bok Choy and Avocado Salad with Sweet Soy Vinaigrette
A vibrant Asian-inspired salad featuring tender baby bok choy paired with creamy avocado and a glossy sweet soy vinaigrette. The dish is with butter-roasted cashews and sesame seeds that add rich, nutty crunch to every bite. The dressing balances sweet, salty, and tangy flavors with rice vinegar, soy sauce, fresh ginger, and a hint of Sriracha heat. Perfect as a light lunch or sophisticated side dish that brings restaurant-quality flavors to your table. The contrast of textures and the umami-rich dressing make this salad both refreshing and satisfying.
Ingredients
- ½ cup olive oil
- ¼ cup rice vinegar
- ⅓ cup white sugar
- 3 tablespoons soy sauce
- 1 teaspoon fresh ginger, finely chopped
- 1 medium clove garlic, minced
- 1 teaspoon toasted sesame oil
- 1 teaspoon Sriracha
- 6 bunches baby bok choy, cleaned and sliced in half lengthwisenapa cabbage or romaine hearts1:1availability
different texture but similar crunch
- 2 tablespoons red onion, finely chopped
- 1 ripe avocados, seeded, peeled and diced
- ½ cup cashews
- 2 tablespoons sesame seeds, white or black
- ½ teaspoon sea salt
- butter
Instructions
- 1
Preheat oven to 350F
- 2
Combine cashews and sesame seeds in a small baking pan
- 3
Add butter and sea salt to nuts and roast for 15-20 minutes, stirring every 4 minutes until deep golden brown
- 4
Spread nuts on paper towels to cool
- 5
Combine all dressing ingredients in a jar with tight fitting lid
- 6
Shake jar until well mixed and sugar is dissolved
- 7
Arrange bok choy decoratively on plates
- 8
Scatter diced avocado and minced red onion over bok choy
- 9
Drizzle with dressing
- 10
Top with cashew and sesame mixture
Tips
Make sure to use baby bok choy as the larger varieties are much tougher and won't work well in this raw preparation.
Black sesame seeds can be found at Asian grocery stores and add visual contrast to the dish.
Let the cashews cool completely before adding to the salad to maintain their crispness.
Good to Know
Store leftover salad components separately. Dressed salad keeps 1 day refrigerated but is best served immediately.
Roasted cashews can be made up to 3 days ahead and stored in airtight container. Dressing keeps 1 week refrigerated.
Serve immediately after dressing to prevent bok choy from wilting. Best at room temperature.
Common Mistakes
Don't overdress the salad to avoid soggy greens
Add avocado just before serving to prevent browning
Don't skip stirring the nuts while roasting to avoid burning
Substitutions
Gluten-Free Swaps
Nut-Free Alternatives
General Alternatives
different texture but similar crunch
FAQ
Can I make this salad ahead of time?
Prepare components separately and assemble just before serving. The dressing and roasted nuts can be made days ahead, but dress the salad immediately before eating.
What if I can't find baby bok choy?
Regular bok choy is too tough for raw preparation. Substitute with napa cabbage, romaine hearts, or butter lettuce for similar crunch and mild flavor.
How long will the roasted cashews keep?
Store in an airtight container at room temperature for up to one week. They're best used within 3 days for optimal crispness and flavor.