This salad is the best I’ve ever had, hands down! everyone loves it, and you should try it too. You might think that raw baby bok choy would make the salad taste bitter, but the dressing makes it yummy.
The bok choy salad is light, refreshing, and full of good stuff for you. It’s made with thinly sliced baby bok choy, shredded carrots, and mildly spicy radishes, all mixed in a sesame dressing that gives it a delicious sweet and savoury flavour.
Bok choy has a mild, slightly sweet taste, like cabbage. It’s strong enough to hold up well if you want to make it ahead of time and take it for lunch. I like to serve this salad with sandwiches, veggie burgers, or a big bowl of soup.
Bok Choy Salad Recipe
Equipment
- Large mixing bowl
- Small skillet or frying pan
- Cutting Board
- Knife
Ingredients
- 2 Heads of Bok choy thinly sliced
- 1 Red bell pepper thinly sliced
- 1 Carrot shredded
- 3 Green onions chopped
- 1/4 cup Almonds sliced
- 1/4 cup Sesame seeds
- 3 tbsp Soy sauce
- 2 tbsp Rice vinegar
- 1 tbsp Honey
- 1 clove Garlic minced
- 1 tsp grated Ginger
- 2 tbsp Sesame oil
- Salt and pepper to taste
Instructions
- Firstly, mix sliced Bok choy, red bell pepper, shredded carrot, and chopped green onions in a big bowl.
- Then, toast almonds and sesame seeds in a pan until they smell nice.
- Let them cool down.
- In another bow, mix soy sauce, rice vinegar, honey, minced garlic, grated ginger, and sesame oil for the dressing.
- Pour the dressing over the veggies.
- Stir everything together well.
- Sprinkle the cooled almonds and sesame seeds on top.
- Add some salt and pepper to taste.
- Serve and enjoy your tasty bok choy salad!
Notes
- To keep the greens crispy, don’t mix the salad with dressing ahead of time. Store them separately in the fridge. When you’re ready to eat, then add the dressing.
- If you’re serving individual portions, dress each one separately to avoid soggy greens.
- Once dressed, eat the salad within a day for the best taste and texture. Keep any leftovers in the fridge.
- Feel free to add more veggies like cucumber, radishes, or snap peas to make the salad more colourful and flavorful.
- Sprinkle in some red pepper flakes or a dash of sriracha sauce. Adjust the amount based on how spicy you like it.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 150 kcal |
| Carbohydrates | 13g |
| Fibre | 2g |
| Fat | 10g |
| Sugar | 4g |
| Iron | 1mg |
| Calcium | 34mg |
| Protein | 3g |
| Sodium | 231mg |
| Potassium | 80mg |
Is it Okay to Eat Bok Choy in a Salad Without Cooking it?
You might find raw bok choy yummy! Eating it in this salad could make you like putting bok choy in salads. It’s soft but also crunchy in some parts. If you’ve never had bok choy in salads, try it now and see if you like it!
What’s the Difference Between Big Bok Choy and Baby Bok Choy?
Big bok choy is like the grown-up version with big leaves and thick stalks. It has a stronger taste. But baby bok choy is like the little one. It’s picked early, so it’s small and has soft leaves with thin stalks. Plus, it tastes milder.
Can I Make the Salad in Advance?
It’s a good idea not to add the dressing to the salad too early because it could make the leaves soft and wet. Instead, you can get all the ingredients ready and keep them apart in the fridge. When it’s time to eat, then you can mix everything together with the dressing for a fresh taste.
