Bok Choy Salad with Chinese Salad Dressing ♥

Bok Choy Salad with Chinese Dressing ♥ AVeggieVenture.com, simple and sumptuous. Vegan. Quick. A great change of pace and a great base begging for adaptation.
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.

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

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
GARLIC & GINGER Full tablespoons of both garlic and ginger were perfect with garlic and ginger from jars. But since they're milder than fresh, just-minced garlic or fresh just-minced garlic, adjust accordingly to your own taste.
PEANUT OIL I used just 1 tablespoon peanut oil 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.



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Alanna Kellogg
Alanna Kellogg

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

Comments

  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!

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  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.

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  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.

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  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. (So sorry, as of 4/23/22, I’ve had to turn comments off to prevent hundreds of spam comments a day. Stupid Spammers.) ~ Alanna