Bok Choy Salad with Chinese Salad Dressing ♥

Year-Round Kitchen Staple. Easy for a Weeknight Supper. Not just vegan, Vegan Done Real. Naturally Gluten Free.

Salad is for wimps, right? So goes the sentiment I still hear occasionally, the one where "real men" eat meat and "the ladies" eat salad. Ha. Whoever thinks that way (not that they're likely reading A Veggie Venture but bear with me ...) should try this bok choy salad. Talk about flavor, both from the bok choy's pepper-y bite and the salad dressing's in-your-face flavor.
This is a hearty salad all by itself but by adding other ingredients – snowpeas, bean sprouts, cucumber, perhaps a creamy cheese to contrast – it would make a great supper salad. I wouldn't recommend the dressing for a tender lettuce – it would likely overwhelm – but think the dressing would be good tossed into steamed greens like mustard or leafy spinach (not baby spinach which is too tender for steaming), that last idea is next on my list for the leftover dressing.
BOK CHOY SALAD with CHINESE SALAD DRESSING
Hands-on time: 10 minutes for dressing, 5 minutes for salad
Time to table: 15 minutes
Serves 4
Time to table: 15 minutes
Serves 4
I used about half the dressing on a pound of bok choy.
DRESSING
1 tablespoon minced garlic (or garlic to taste)
1 tablespoon minced fresh ginger (or ginger to taste)
2 tablespoons soy sauce
Juice of a lemon
1 tablespoon honey (or agave syrup for a vegan salad)
1 tablespoon sesame seeds (white or black sesame seeds)
Generous dash of cayenne pepper
1/2 teaspoon toasted sesame oil (a little goes a long way)
Peanut oil to taste
SALAD
1 pound bok choy
DRESSING Whisk all the ingredients together in a small bowl.
SALAD Wash the bok choy well and trim. Chop the stems into bite size pieces, then the greens. Run through a salad spinner to remove any excess water. Toss the bok choy with the Dressing, just enough to wet.
ALANNA'S TIPS & KITCHEN NOTES


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MORE FAVORITE BOK CHOY RECIPES
~ Bok Choy Salad with Homemade Creamy Vinaigrette ~~ Kalamata Tuna Salad Bok Choy Wraps ~
~ Soy-Glazed Bok Choy ~
~ Weight Watchers Asian Zero Points Soup ~
~ more bok choy recipes ~
from A Veggie Venture
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~ more Chinese recipes ~
from Kitchen Parade, my food column
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© Copyright Kitchen Parade 2008 & 2019
© Copyright Kitchen Parade 2008 & 2019
Why is it that I never think of bok choy as a salad (raw) ingredient, but only as something to be stir fried? Raw cabbage is wonderful, and now I'm jazzed to try this salad too!
ReplyDeleteI just love lemon-soy dressings on salad. And the crunch of raw bok choy sounds wonderful! And, oh my, on the rhubarb upside down cake. I recently made a peach and cherry upside-down cake. There is just something ridiculously appealing about them.
ReplyDeleteThanks for stopping by my blog! I had no idea St. Louis had such a large food blogging community.
ReplyDeleteLove your site. We've been grilling baby bok choy and love the way it's turned out.
Thanks for the recipe, Alanna. I, too, have only had bok choy stir fried. You always have such informative posts. And if baby bok choy isn't just the cutest thing, I don't know what is.
ReplyDelete