Spicy Crunchy Bok Choy Salad

Thoroughly wash bok choy and roll—2 leaves at a time—lengthwise, like a cigar. Slice them down the middle lengthwise. Cut, chiffonade-style, into bite size pieces. I liked the white part a lot; it added extra crunch to the salad.

Transfer to a large salad bowl. Add green onions, carrots, frozen peas and slivered almonds to the bowl.

Lightly toast the sesame seeds over medium heat and toss them into the bowl after they’ve cooled. (Be careful not to burn them.)

The dressing is simple. Whisk the rice vinegar, sesame oil, olive oil, salt and pepper. I added the chopped jalapeno and red pepper flakes for a little extra kick.

Gently toss the salad with the dressing. And that’s it! What could be easier … and tastier?

It’s even good the next day because it stays crisp.