This vegan baby bok choy kimchi salad offers a delightful fusion of flavors, combining the crispness of baby bok choy with the tanginess of kimchi and the sweetness of the dressing. It's a refreshing and nutritious dish perfect for any meal.
Ingredients: 4 baby bok choy, thinly sliced. 1 cup vegan kimchi, chopped. 1 carrot, shredded. 1/4 cup scallions, thinly sliced. 2 tablespoons toasted sesame seeds. 2 tablespoons rice vinegar. 1 tablespoon soy sauce. 1 tablespoon maple syrup. 1 tablespoon sesame oil. 1 teaspoon freshly grated ginger.
Instructions: In a large bowl, combine the sliced baby bok choy, chopped kimchi, shredded carrot, and sliced scallions. In a small bowl, whisk together rice vinegar, soy sauce, maple syrup, sesame oil, and freshly grated ginger to make the dressing. Pour the dressing over the salad ingredients and toss well to combine. Sprinkle toasted sesame seeds on top before serving.
Drew Norris