Pressure Cooker Bok Choy Salad Ingrid Beer Recipe
A refreshing, crunchy bok choy salad with tangy vinaigrette and nutty toppings, prepped quickly using your pressure cooker.
Equipment
- 1 Mixing bowl Large
Ingredients
Salad Ingredients
- 4 cups chopped bok choy fresh and crunchy
- 1 cup shredded carrots bright orange and thinly shredded
- ½ cup sliced green onions mild oniony kick
- ¼ cup toasted slivered almonds nutty crunch
- 2 tablespoons sesame seeds lightly toasted
- ¼ cup rice vinegar perfect tangy zip
- 2 tablespoons soy sauce salty and umami balance
- 1 tablespoon honey subtle sweetness
- 1 tablespoon sesame oil nutty flavor
- 1 tablespoon olive oil smooth and silky texture
Instructions
Instructions
- Combine chopped bok choy, shredded carrots, and sliced green onions in a large bowl.
- Whisk together rice vinegar, soy sauce, honey, sesame oil, olive oil, salt, and pepper in a separate bowl.
- Pour dressing over vegetables and gently toss to coat evenly.
- Top with toasted slivered almonds and sesame seeds before serving.
Notes
Toast nuts and seeds using the pressure cooker's sauté mode for less cleanup. Dress salad just before serving to keep it crisp.