Description
A healthy vegan salad bursting with flavor that’s made on the grill. This Miso-Sesame Grilled Bok Choy Salad is perfect for a summer day.
Ingredients
Scale
Dressing:
- 2 Tbsp Liquid Aminos
- 2 Tbsp Rice Vinegar
- 1 Tbsp Sesame Oil
- 1 Tbsp Miso Paste
- 1 inch Piece of Fresh Ginger (Peeled and Grated)
- 2 Cloves Garlic (Grated)
- 1 Tbsp Lime Juice
- 1/4 tsp Red Pepper Flakes
Salad:
- 8 Small Bok Choy (Sliced in half Lengthwise)
- 1 Chinese Eggplant (Sliced Thin into Circles)
- 3 Mini Sweet Red Peppers (Sliced into Circles)
- 2 Green Onion (Sliced Thin)
- 1 Tbsp Sesame Seeds
- ¼ Cup Cashews (Chopped)
Instructions
- In a small bowl combine all of the dressing ingredients and whisk to combine. Set aside.
- Prepare all of the produce as directed above. Using a small amount of oil (we used sesame oil) brush the bok choy and eggplant slices.
- Grill the eggplant until nicely grilled on each side. Grill the bok choy cut side down until it is nicely browned.
- On a platter, arrange the grilled bok choy and top with the sliced peppers, grilled eggplant, green onion, cashews and sesame seeds. Finally pour a small amount of dressing over the salad.
- Serve and Enjoy!
- Leftovers can be refrigerated in an airtight container for up to 5 days.
Notes
- The baby bok choy can be substituted for 2 large traditional bok choy, if needed. However, you will want to cut it into bite sized pieces after grilling to make it more manageable to eat.
Keywords: Grilled Bok Choy Recipe, Miso-Sesame Grilled Boy Choy Salad, Vegan Grilled Salad Recipe
