Japanese Mozzarella Salad
Prep
20 mins
Cook
0 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight salads because it comes together in just twenty minutes with zero cooking required. Fresh mozzarella pairs beautifully with crisp Japanese cucumbers and colorful vegetables in a silky sesame dressing that tastes authentically Japanese. The bok choy in this dish is packed with vitamin K, which supports bone health and helps your body absorb calcium from that creamy mozzarella. It's affordable, incredibly simple to make, and tastes like you spent way more time on it than you actually did. Once you try this combination, I guarantee you'll be making it constantly.
Ella x
Ingredients
- 200 gmozzarella cheese(diced)
- 946 mljapanese cucumber(diced)
- 473 mlbok choy(diced)
- 237 mlcarrots(diced)
- 237 mlred bell pepper(diced)
- 2 tablespoonstoasted sesame seeds(chopped)
- 2 tablespoonssesame oil
- 2 tablespoonssoy sauce
- 1 tablespoonrice vinegar
- 1 teaspoonsugar
- 1 teaspoonsalt
- 1 teaspoonjapanese chili flakes
Detail level
Instructions
- 1
In a large bowl, combine the diced mozzarella, cucumber, bok choy, carrots, and red bell pepper.
- 2
In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, sugar, salt, and Japanese chili flakes.
Tip: Adjust to taste
- 3
Pour the dressing over the salad and toss to combine.
Tip: Gently
- 4
Sprinkle the toasted sesame seeds over the salad.
Tip: Optional
- 5
Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
Tip: For a more intense flavor
- 6
Serve the salad chilled, garnished with additional sesame seeds if desired.
Tip: Optional
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