Bok Choy Salad with Chinese Salad Dressing ♥

Here's the bok choy (also called pac choi) used in the salad, it has a slight bite, like arugula with crunch
Today's salad recipe: A quick salad made with raw bok choy, tossed in a strong-flavored dressing of soy sauce, garlic, ginger, honey, cayenne and sesame seeds. Low carb. Weight Watchers 1 point.

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, 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's next on my list with the leftover dressing.


Hands-on time: 10 minutes for dressing, 5 minutes for salad
Time to table: 15 minutes
Serves 4

Note: I used about half the dressing on a pound of bok choy.

1 tablespoon garlic (or garlic to taste, I used garlic from a jar which is some milder)
1 tablespoon ginger (or ginger to taste, I used ginger from a jar from an international market)
2 tablespoons soy sauce
Juice of a lemon
1 tablespoon honey (or agave syrup for a vegan salad)
1 tablespoon sesame seeds (I used black sesame seeds)
Generous dash of cayenne pepper
1/2 teaspoon toasted sesame oil (a little goes a long way)
Peanut oil to taste (I used just 1 tablespoon and was tempted to use none at all, any oil will work but we needn't waste our best olive oil since the other dressing flavors are strong)


1 pound bok choy (for St. Louisans, mine came from Centennial Farms at Tower Grove Farmers Market)

Wash well and trim. Chop the stems into bite size pieces, then the greens. Toss with the salad dressing, just enough to wet.

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© Copyright 2008

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. 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!

  2. I 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.

  3. Thanks for stopping by my blog! I had no idea St. Louis had such a large food blogging community.

    Love your site. We've been grilling baby bok choy and love the way it's turned out.

  4. 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.


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna