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.
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!
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!