Light and refreshing, my bok choy salad is a delicious bowl of greens that's fantastic as a quick and easy, nutrient-rich pick-me-up. Crisp, thinly-sliced baby bok choy is tossed together with shredded carrots and mildly spicy radishes in a sesame-soy vinaigrette kissed with sweet and savory notes for a flavorful twist on salad!
A Quick and Easy Bowl of Delicious Greens
Friends, when it comes to fresh, leafy greens, baby bok choy is at the top of my list of favorites to slice up and enjoy.
Packed with antioxidants, fiber, iron, folate and zinc, plus vitamins such as C, A, and K, this cruciferous little “super food” is not only delicious, but incredibly versatile to use in either a raw or cooked state in a plethora of dishes.
For years now, I've been enjoying baby bok choy in salad form, slicing it thinly and mixing it together with colorful shredded carrots and radishes for lots of crunch and texture.
It's just a really nice, vibrant alternative to a traditional salad made with romaine or mixed greens.
And because I love to enjoy my bok choy salad brimming with Asian-inspired flavors, I toss these simple, fresh, and healthy veggies together with a sesame-soy dressing and call it a meal!
My Bok Choy Salad with Sesame-Soy Vinaigrette
Here's a sneak peek at my bok choy salad recipe: (or just jump to the full recipe...)
- To get started, I add my thinly-sliced baby bok choy greens to a large bowl, along with some shredded carrots and radishes.
- Using a jar, I shake up my easy sesame-soy vinaigrette.
- If serving my bok choy salad immediately, I toss the vinaigrette with all of the ingredients.
- If not serving immediately, I keep the salad covered with plastic wrap in the fridge, keep the dressing in the mason jar in the fridge, and then toss individual servings of the bok choy salad with some of the vinaigrette just before enjoying.
Recipe
Bok Choy Salad
by Ingrid Beer
This refreshing bok choy salad is brimming with baby bok choy, shredded carrots and spicy radishes tossed with a sesame-soy vinaigrette!
Category: Salad
Cuisine: Asian
Yield: Serves 4
Nutrition Info: 187 calories per serving
Prep Time: 15 minutes
Cook time: 0 minutes
Total time: 15 minutes
Bok Choy Salad Ingredients:
- 8 baby bok choy, rinsed and dried then thinly sliced, including leafy greens
- ½ cup shredded carrot
- 8 radishes, sliced into thin matchsticks, or into slices
- 1 tablespoon toasted sesame seeds, for garnish (I used a combo of black sesame seeds and golden)
Sesame-Soy Vinaigrette Ingredients:
- 2 cloves fresh garlic, pressed through garlic press
- 2 teaspoons toasted sesame seeds
- 1 tablespoon honey
- 1 tablespoon soy sauce or shoyu
- 3 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 3 tablespoons avocado oil, or other neutral 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.
Tips & Tidbits for my Bok Choy Salad recipe:
- Tender baby bok choy for delicate flavor: While you can certainly use the large bok choy for this salad recipe, I'm using the small and tender baby bok choy here. I love the vibrant and delicate leaves and the flavor, and find it easier to slice and a bit more enjoyable to eat.
- Colorful shredded carrots and radish for texture: To keep things simple, I'm only adding in some carrots and radishes to the mix here, for some added crunch and texture. But you can certainly add any additional veggies you'd like! Other great add-ins are edamame, peas, sliced or diced red bell peppers—feel free to be creative!
- Don't dress the bok choy salad until ready to serve: To avoid soggy greens, do not dress the bok choy salad ahead of time. Keep the salad and dressing separate in the fridge. When ready to serve, then dress with the vinaigrette. Or, if you're planning on enjoying individual bowlfuls, then dress each serving separately with vinaigrette.
Craving more healthy and delicious salads? Check out this Panzanella, this Roasted Beet Salad, this Italian Chopped Salad, this Asian Noodle Salad with Peanut Dressing, this Honeycrisp Apple Salad, or this Cucumber Salad!
Cook's Note: This recipe was originally published in 2012, and has been updated with even more love!
Lacy @ NYCityEats
Mmm I love that you used bok choy in a salad! I've only had them sauteed or some form of cooking. Sounds delicious with the vinaigrette! I agree, it's terrible eating healthy food that is just bland, it really does leave you feeling sad. I'd eat healthy all the time if it was flavorful! This salad sounds like it would hit the spot!
Paige
This sounds so delicious! Though I'm going to try to cut the oil a bit and see if it still works well. I can't wait to give it a try. What a great idea you have with this!
Vicky
Love the combination of flavors. Looks delicious! Definitely making this tonight!
erin @ blue yurt farms
That looks so fresh and yummy! With some tofu or a fried egg on top...can't imagine a better dinner. Oh wait, maybe with some soba noodles??? Yum!
Lisa Waszkiewicz
I love anything with sesame flavor. Happy flavors make for happy food.
Kevin (Closet Cooking)
This is nice and simple and the flavours sound really good!
Sally
Just made this, and it was delicious!
Marny
This was so good! I made it with some Asian pork ribs, and the combo was perfect. I'll definitely be making this salad again.
The Cozy Apron
Oh my goodness, Marny - that sounds so yummy. Rich, Asian Pork Ribs with this crisp, juicy salad sounds like an absolutely delicious pairing.
Diane Mladineo
This was a fantastic salad. I paired it with Asian pork chops and pineapple fried rice. And my husband said he liked it. He hates bok choy.
The Cozy Apron
Diane, that meal sounds absolutely delicious—so glad even your hubby enjoyed the salad!
Tara
I made this yesterday as a quick lunch and it was perfect. I had a few baby bok choy in my CSA box this week and have been trying to find new ways to use them. This recipe will definitely go into the rotation.
The Cozy Apron
Hi Tara, so glad you enjoyed it - thank you for your comments!
Cathy Liebenstein
Hi! Have you ever prepped everything the day before and then toss before serving?
Thanks,
Cathy
The Cozy Apron
Hi Cathy, yes! You can certainly do that, just wait to toss with the dressing right before serving for optimal crispness. 🙂
Hope you enjoy!
Christine aka happyvballgirl
Oh wow, looks FABULOUS!! Found you via Papa Spud's Facebook page/share. Can't wait to try this and PINNED! 🙂
The Cozy Apron
Enjoy, Christine!
kimberleigh
I loved making this salad! I added some shitake mushrooms, kale and pears to it and could not get enough! I also but lots of ginger in the dressing and some orange...no sesame in anything though. thank you 🙂
Jourdan Gonzalez
Quick question ...what type of baby bok choy did you use for this recipe? There's many types and just wanted to know if it's the type where the leaves look wilted or the ones where they look flat? Thanks..
The Cozy Apron
Hi Jourdan! I've actually only seen one type of baby bok choy, and it looks smaller than the thicker-stalked, large one; it has leaves that can look almost both flat and slightly wilted. It's a nice bright green, and quite tender.
RevJackie
ummmmm. . .loved this! I did add a 1/2 dollop of chili paste and a sprinkling of chopped peanuts. Husband ate every bite and agreed it is something we will have again. Thanks so much.
The Cozy Apron
Yeay! And your additions sound delicious - glad you both enjoyed!
Paula
What a fabulous salad! Thank you for sharing. I've made my version (which is good for heartburn) for 2 parties and it was a hit both times.
Myra
What’s your version. I have heartburn too
Jara
I make this whenever I get bok choy from our CSA. I usually sub water for 2T of the vegetable oil and it comes out fine. So tasty and crunchy.
The Cozy Apron
Glad you're enjoying this recipe, Jara!
Liana
This salad was delicious. Thank you for the simple tasty recipe.
The Cozy Apron
Liana, it's my pleasure! So happy you enjoyed this healthy little salad!
Racer X
Made this and loved it. I am going to add small amount of green onions next time.
The Cozy Apron
Hi there! So glad you enjoyed the recipe, and the green onions next time around sound like a nice, flavorful add-in. Thank you for your comments!
Jules
Just made this & it is fantastic! Added cilantro, green onion tops & diced tofu, a light meal perfect for warmer weather. Thank you!
The Cozy Apron
Hey Jules, I'm so glad you enjoyed this! I love your additions—sounds delicious and a little more filling! Thank you for commenting.
Puja
Hi Ingrid …. We don’t get fresh bakchoy very often here in Mexico City
Can I substitute baby kale or Arugula instead
Will it taste the same
Please can u let me know
Many thanks
The Cozy Apron
Hi Puja, thanks for your question!
I'd personally opt for the arugula as a substitution, it works well with the mild spiciness of the radishes and has complimentary flavors.
The flavor and texture will not be the same, of course, as bok choy is heartier and crunchier, but I think you'll still enjoy with the vinaigrette! 😉