bok choy salad

This bok choy salad is crispy and crunchy with a tangy Asian inspired sesame soy dressing. Try it paired with a juicy grilled steak or chicken.

Bok Choy Salad with Sesame Soy Sauce

baby bok choy, washed and thinly sliced

carrot, thinly sliced on the diagonal

celery,

red bell pepper, seeded and thinly sliced

extra virgin olive oil

sesame oil

rice wine vinegar

soy sauce (*see note for GF)

honey (**see note for vegan)

salt & pepper

sesame seeds

almonds

Combine all the vegetables in a large bowl.

Whisk together the olive oil, sesame oil, rice...

Whisk together the olive oil, sesame oil, rice vinegar, soy sauce and honey in a small bowl or glass jar.

Pour the dressing over the salad ingredients and...

Pour the dressing over the salad ingredients and toss well until combined.

Season to taste with salt and pepper and...

Season to taste with salt and pepper and garnish with toasted sesame seeds and sliced almonds.

This refreshing bok choy salad is brimming with baby bok choy, shredded carrots and spicy radishes tossed with a sesame-soy vinaigrette!

Bok Choy Salad

baby bok choy,

carrot

radishes, sliced into thin matchsticks,

sesame

garlic, garlic

honey

soy sauce

rice vinegar

avocado oil, oil

Begin by gathering a prepping all of the bok choy salad ingredients according to the ingredient list above to have ready and organized for use.

To a large bowl, add the thinly-sliced baby bok choy, along with the carrots and radishes, and keep cold in the fridge while you prep the vinaigrette.

Gather and prep all of your sesame-soy vinaigrette ingredients according to the ingredient list above to have ready and organized for use.

To prepare your vinaigrette, add all of the ingredients to a mason jar with a lid, and shake vigorously until completely emulsified and blended. (Alternately, you use can use a bowl and whisk the ingredients until emulsified.)

If serving the bok choy salad immediately, then toss the dressing with the greens to combine, then serve piled up in a bowl or on a plate, and garnish with a sprinkle of the toasted sesame seeds. If serving later, then toss with the vinaigrette just before serving, or dress individual portions with vinaigrette as needed.

Move over boring salads, this beautiful Grilled Baby Bok Choy Salad with Honey Miso Dressing is packed with colors, flavors and nutrition!

Grilled Baby Bok Choy Salad with Honey Miso Dressing

Baby Bok Choy (5 pieces)

baby spinach

carrots

red cabbage

cashews

edamame

Dressing:

apple cider vinegar

miso paste

ginger root

garlic (finely minced)

salt

Prepare dressing by placing all of the ingredients in an airtight container and shaking vigorously until thoroughly mixed. Place in the refrigerator until ready to use.

Grill the Bok Choy over medium-high heat for a few minutes until the ends are slightly charred.

In a large bowl, add remaining salad ingredients (except the orange) and mix together.

Arrange salad on individual plates, or on a single large platter, and top salad with grilled Bok Choy and blood orange slices. Drizzle with dressing.

This fresh Bok Choy Salad features a colorful combination of juicy pears, crisp veggies, and tamari-roasted pumpkin seeds. It&#39;s paired with a zesty ginger-turmeric dressing that&#39;s so good you&#39;ll want to put on everything! Enjoy as a side dish, or add your favorite beans, lentils, or whole grains for a complete meal.  

Baby Bok Choy Salad

pumpkin seeds

tamari or soy sauce

baby bok choy (approx. 4 small heads)

pears

lemon juice

Ginger-Turmeric Dressing (tap

Tablespoons tahini

olive oil, rice vinegar, lime juice, and maple syrup

garlic, grated

black pepper,

Toast

For the pan-roasted pumpkin seeds: Heat a large skillet over medium-low heat. Once hot, add pumpkin seeds in a single layer. Stir occasionally, and once they begin to pop stir more frequently so they don&#39;t burn. If the seeds are browning too quickly, reduce heat to low. Stirring frequently, cook until most of the seeds are golden, about 5 minutes. Drizzle the tamari around the pan, and immediately stir to distribute. Transfer the seeds to a plate to cool.

Prepare one of the salad dressing options, and set aside.

Chop

Trim the ends of the baby bok choy, and wash well. Pat dry, and chop into bite-sized pieces. Core the pears and slice thinly. Toss with lemon juice to delay browning. Peel and slice the carrots and red onion. If the onion seems a little strong, soak in cold water for a few minutes, then drain.

Assemble

Combine the bok choy, pears, carrots, and red onion in a large serving bowl. Toss with dressing, and season with salt and pepper, if desired. Sprinkle the seasoned pumpkin seeds on top and serve.

Super thanks! Tried with the simple tahini dressing and apples instead of pear.

Top 4 bok choy salad recipes from across the web

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Bok Choy Salad with Sesame Soy Sauc...

Bok Choy Salad

Grilled Baby Bok Choy Salad with Ho...

Baby Bok Choy Salad

Top 4 bok choy salad recipes from across the web

The most viewed bok choy salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bok Choy Salad with Sesame Soy Sauc...

Bok Choy Salad

Grilled Baby Bok Choy Salad with Ho...

Baby Bok Choy Salad

The most viewed bok choy salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine