This refreshing bok choy salad is tossed in a sweet and tangy sesame ginger dressing, topped with crunchy sesame cashew brittle. Vegan and gluten-free.
The future is an infinite succession of presents, and to live now as we think human beings should live, in defiance of all that is bad around us, is itself a marvelous victory. ~ Howard Zinn
Who knew bok choy could be so wonderful in a salad! Crunchy, cooling, and refreshing, this bok choy salad is full of texure and flavor from peppery bok choy, our sesame ginger dressing, and crunchy cashew brittle.
A few weeks ago, my husband called me a “salad pusher.” Probably because we had salad for dinner too many nights in a row for his taste, but you know me, I can eat salad every day of the week, and since I am the one cooking, we pretty much do. 😉
So when I plopped this bok choy salad in front of him (topped with our tofu katsu) I was super curious what his reaction would be. He was pretty quiet for a minute, and I got a little nervous, but then slowly, the mmmmmms and ahhhhhs started rolling out. At the end, he slurped the remaining dressing from the bowl. It truly is a good thing he never reads my blog. 🙂 Since then, I’ve made it several times- most recently with this broiled salmon.
Why You’ll Love This bok Choy REcipe!
- Fast and easy- this can be made in under 30 minutes! You can skip the “brittle” if you are in a super big hurry. 😉
- A Different Way to Use Bok Choy- it’s fun to mix things up a bit!
- Refreshing and Healthy- you’ll love how refreshing and crunchy this salad is!
Bok Choy Salad Recipe Ingredients
- Baby Bok choy (pak choi): Use the entire head of bok choy, from the light green stem to the dark green leaves. Regular bok choy will work too, although it can be more bitter.
- Green onions: Gives the salad an aromatic bite.
- Sesame Ginger Dressing: Extra virgin olive oil, toasted sesame oil, rice vinegar, soy sauce (or gluten-free liquid aminos, coconut aminos, or tamari), maple syrup (or honey or agave), fresh ginger (or ginger paste), minced garlic, salt, and chili flakes (or sriracha or chili paste; optional, for heat).
- Cashew brittle: Cashews, maple syrup, sesame seeds, and a pinch of salt. You can substitute sesame seeds instead of the cashew brittle, if desired.
How to Make Bok Choy Salad
1. Prep the bok choy. Cut the bok choy into thin slices and transfer to a bowl of ice water while you prepare the rest of the recipe. This cleans the bok choy and helps it crisp up. Use a salad spinner to dry it, or drain it and blot well with a clean kitchen towel.
2. Make the cashew brittle. Using a non-stick skillet, toast the cashews over medium heat until golden brown, about 8-10 minutes, stirring occasionally. Once toasted, add maple syrup, sesame seeds, and a pinch of salt to the pan. Stir until thickened a bit. Turn off the heat and transfer to a plate to cool (they will harden as they cool).
3. Whisk the dressing. Whisk together all of the dressing ingredients in a small bowl.
4. Assemble the salad. Add the bok choy and scallions to a large salad bowl, then toss with enough dressing to coat well. You may not need all of it, and you can always serve extra on the side.
5. Season and serve. Add salt and pepper to taste. Sprinkle with cashew brittle and serve immediately.
Chef’s Tips
- Don’t skip the ice bath. Chilling the baby bok choy in a bowl of ice water helps it crisp up beautifully.
- Dry thoroughly. Make sure the bok choy is completely dry before assembling the salad to avoid a watery texture. Use a salad spinner if you have one.
- Add just enough dressing to coat. Serve the remaining salad dressing on the side, adding more as you like.
- Toss just before serving. Wait to assemble the salad until just before serving to preserve its crunch.
- Add veggies! We kept this salad simple, but you can always add more crunchy veggies, like red bell peppers, carrots, cabbage or celery stalks.
Meal Prep & Storage
- Meal prep: You can prep each of the components of the salad ahead of time, but wait to toss everything together until just before serving. Bok choy can get watery if it sits for over an hour.
- Storage: Leftovers will keep for up to 3 days in an airtight container in the refrigerator, or up to 4 days if stored separately.
Serving Suggestions
This salad makes a delicious starter or side dish before an Asian entrée, like stir frys, or you can make it a meal on its own with protein on top.
- Top with protein: Broiled Salmon , Chicken (or tofu) katsu, sesame ginger tofu, miso salmon, grilled lemongrass shrimp, sticky glazed tofu
- Serve with a main dish: Gochujang salmon bowls, Thai fried rice, panang curry, char kway teow, chicken ramen noodles, kung pao chicken, kimchi chili mac and cheese, Thai massaman curry, Korean BBQ chicken
FAQs
Yes! Peppery bok choy has tender leaves and a crunchy stem that make it perfect for a textured salad. Place the bok choy in an ice bath to give it an extra crisp texture.
Bok choy pairs especially well with sesame, soy, ginger, and garlic. All of these ingredients are in our Sesame Ginger Dressing!
Cut slices laterally across the length of bok choy. You can cut the leaves further after this depending on your preference.
Hope you enjoy this bok choy salad recipe! Let us know if you make it, and rate it in the comments below!
More Favorite Bok Choy Recipes
Bok Choy Salad
- Prep Time: 30
- Cook Time: 10
- Total Time: 40 minutes
- Yield: 6-8
- Category: salad, bok choy recipes,
- Method: chopped
- Cuisine: Asian
- Diet: Vegan
Description
This refreshing bok choy salad is tossed in a sweet and tangy sesame ginger dressing, topped with crunchy sesame cashew brittle. Vegan and gluten-free.
Ingredients
- 1 1/2 –2 lbs bok choy, thinly sliced ( 7 cups) *See note.
- 4 green onions, sliced
Sesame Ginger Dressing:
- 3 tablespoons olive oil
- 1 tablespoon toasted sesame oil
- 3 tablespoons rice wine vinegar
- 1 tablespoon soy sauce or gluten-free liquid amino acid
- 2-3 tablespoons maple syrup, honey, or agave
- 1 tablespoon ginger, finely minced, grated or ginger paste
- 1 garlic clove, finely minced
- 1/2 teaspoon salt
- 1/2 teaspoon chili flakes or a squirt of Sriracha or chili paste (optional)
Cashew brittle:
- 1/2 cup cashews
- 2 tablespoons maple syrup
- 2 tablespoons sesame seeds
- pinch salt
Instructions
- Bok Choy. Slice the bok choy thinly and place it in a bowl of ice water while you prepare the rest of the recipe. This will clean it and make it extra crisp. Use a salad spinner to spin it dry (or drain and blot well with clean kitchen towel).
- Sesame Cashew brittle. In a non-stick skillet, toast cashews over medium heat until golden (8-10 minutes), stirring occasionally. They will soften, then get toasty. Once toasty, add the maple syrup, sesame seeds and a pinch of salt, and stir until thickened a bit, just a few seconds. Turn off the heat and move them to a plate to cool completely. They will harden as they cool, turning into brittle.
- Dressing. Whisk the dressing ingredients together in a small bowl or shake it up in a jar.
- Assemble. Place the drained (and patted dry) bok choy and scallions in a large bowl. Toss with enough dressing to coat well (you may not need all).
- Season and Serve. Taste and add salt and pepper to taste. Sprinkle with the cashew brittle and serve immediately.
Notes
*Bok choy- feel free to sub other veggies for part of the bok choy: red bell pepper, cabbage, snow peas, cucumber, or other crunchy veggies- you’ll need 7 cups total.
Make it ahead. Salad can be prepped ahead, but toss with dressing just before serving, as bok choy can get watery if it sits in the dressing for too long.
Leftovers will keep up to 2-3 days in an airtight container in the refrigerator, or up to 4 days if stored separately.
Topping. Instead of cashew brittle, you can sprinkle it with more toasted sesame seeds.
Nutrition
- Serving Size: ⅔ cup
- Calories: 167
- Sugar: 8.5 g
- Sodium: 506.5 mg
- Fat: 12 g
- Saturated Fat: 1.9 g
- Carbohydrates: 13.9 g
- Fiber: 1.7 g
- Protein: 3.2 g
- Cholesterol: 0 mg
