Pak Choi Salad With Toasted Sesame Dressing

Try this easy and delicious pak choi salad. The pak choi are blanched to a soft crunchy texture and served with a creamy toasted sesame dressing. 

Prep time: 15 minutes

Cook time: 5 minutes

Total time: 20 minutes

Servings: 4


6 Pak Choi (5-6 depending on their size)

2 tbsp Mayonnaise / Vegan mayonnaise

1 tbsp Tahini

1 tbsp Toasted sesame oil

1 tbsp Rice wine vinegar

1 Ginger (small piece fresh ginger)

2 Garlic cloves

1 tbsp Water

1 tbsp Sesame seeds


  1. Prepare the pak choi: Halve or quarter the pak choi, depending on their size. Rinse under running water until clean.
  2. Cook the pak choi: Bring a large saucepan of water to boil. Blanch the pak choi for 5 minutes, then drain and rinse in ice cold water to stop the cooking process. Set aside in a sieve to drain well.
  3. Make the dressing: Finely chop the ginger and garlic. In a bowl, combine the mayonnaise/vegan mayonnaise, tahini, sesame oil, rice wine vinegar, water, ginger and garlic. Set aside.
  4. Toast the sesame seeds: Heat up a small frying pan over medium heat. Dry pan fry the sesame seeds for 1-2 minutes to toast them.
  5. Serve: Add the cooled and drained pak choi to a serving plate, drizzle with the dressing and sprinkle with sesame seeds. Serve at room temperature or chilled. 
plate of Pak Choi with toasted sesame dressing, blue and white square cloth, toasted back sesame seeds and sesame dressing

How to store

Store the pak choi in an airtight container in the fridge for up to 3 days. The pak choi will marinade in the dressing. Get them out of the fridge 10-15 minutes before serving to bring them back to room temperature.


Toss in salads: Roughly chop the pak choi and mix in the dressing. Add to lettuce or mixed leaf salads. Stir fry: Roughly chop the pak choi and add to stir fry recipes with noodles or rice.