Sweet & Salty Sesame Bok Choy And Cucumber
A dish with all the flavours and textures you need. There’s sweet and salty, raw and cooked, crunchy and creamy.
With Asian inspired flavours and without the sugar that normally comes with it, this dish is a perfect side dish to go along side your protein of choice such as tempeh, beef or chicken.
It is also low FODMAP… Win for those of you that are following a low fodmap lifestyle.
Sweet & Salty Sesame Bok Choy And Cucumber
A dish with all the flavours and textures you need. There’s sweet and salty, raw and cooked, crunchy and creamy.
Serves:
4
Prep time:
20 minutes
Cook time:
5 minutes
INGREDIENTS
Dressing
- ¼ cup coconut aminos
- ¼ cup tahini
- 2 tbsp toasted sesame oil
- ¼ cup coconut cider vinegar
- ¼ cup hemp seed oil*
Salad
- 1 tsp coconut oil
- 6 heads bok choy, sliced and washed
- 1 tbsp coconut aminos
- 2 cucumbers, chopped
- 2 carrots, spiralised
- 1 tbsp sesame seeds, black OR white
- ½ cup coriander, chopped
- 3 spring onions, finely sliced
METHOD
- Prepare the dressing by combining all the ingredients in a small bowl or jar and whisking continuously until you get a smooth homogeneous mixture. It may seem like it’s not coming together but it will.
- Place the cucumbers, carrot, sesame seeds, coriander and spring onion in a large bowl. Pour in half the dressing and toss to coat. Set aside.
- Heat a skillet over a high heat and add the coconut oil. Add in the bok choy and stir fry for about 30 seconds. Pour over the coconut aminos and continue to stir fry for another 30-60 seconds. Serve the bok choy on a large platter.
- Spoon over the tossed salad mixture and drizzle over some extra dressing. Top with extra sesame seeds to serve.
Notes
- Oil alternative: You can also use avocado oil or olive oil instead of hemp seed oil.
About Liv
I’m a holistic nutritionist (BSc) and healthy chef and I’m obsessed with waking up every day happy to be alive and excited for the day ahead, and eating incredible nourishing food!
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