Bok choy and mango salad with miso dressing

Based on 7 ratings
Johanna

Johanna

Test Kitchen Manager and Chef

“For a long time, I didn’t know how delicious raw bok choy was. If you don’t have bok choy, you can use Swiss chard as an alternative.”

Difficulty

Easy 👌
35
min.
Preparation
0
min.
Baking
10
min.
Resting

Ingredients

Servings:-4+
400 g bok choy
mango
scallions
1 clove garlic
5 g ginger
chili
lime
2 tbsp sugar
15 g white sesame seeds
15 g black sesame seeds
20 ml toasted sesame oil
2 tsp miso paste
2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp honey
Metric
Imperial

Utensils

  • cutting board
  • knife
  • juicer
  • saucepan
  • rubber spatula
  • silicone baking mat
  • bowl (small)
  • bowl (large)

Nutrition per serving

Cal
377
Protein
21 g
Fat
19 g
Carb
29 g
  • Step 1/4

    Slice bok choy into thin strips and scallions into rings. Peel mango and dice. Mince garlic, ginger, and chili. Juice lime.
    • 400 g bok choy
    • scallions
    • mango
    • 1 clove garlic
    • 5 g ginger
    • chili
    • lime
    • cutting board
    • knife
    • juicer

    Slice bok choy into thin strips and scallions into rings. Peel mango and dice. Mince garlic, ginger, and chili. Juice lime.

  • Step 2/4

    To make the sesame crunch, caramelize the sugar in a saucepan. Add white and black sesame seeds and stir to combine. Transfer to a silicone baking mat and spread into a thin, even layer. Let cool then break into pieces with your hands.
    • 2 tbsp sugar
    • 15 g white sesame seeds
    • 15 g black sesame seeds
    • saucepan
    • rubber spatula
    • silicone baking mat

    To make the sesame crunch, caramelize the sugar in a saucepan. Add white and black sesame seeds and stir to combine. Transfer to a silicone baking mat and spread into a thin, even layer. Let cool then break into pieces with your hands.

  • Step 3/4

    To make the dressing, add miso paste, toasted sesame oil, soy sauce, rice vinegar, lime juice, and honey to a bowl. Add minced garlic, ginger, and chili and mix well to combine.
    • 2 tsp miso paste
    • 20 ml toasted sesame oil
    • 2 tbsp soy sauce
    • 2 tbsp rice vinegar
    • 1 tbsp honey
    • bowl (small)

    To make the dressing, add miso paste, toasted sesame oil, soy sauce, rice vinegar, lime juice, and honey to a bowl. Add minced garlic, ginger, and chili and mix well to combine.

  • Step 4/4

    Mix the bok choy, scallions, and mango with the dressing and sprinkle with sesame crunch. Enjoy!
    • bowl (large)

    Mix the bok choy, scallions, and mango with the dressing and sprinkle with sesame crunch. Enjoy!