Baby Bok Choy Salad with Asian Dressing

My baby bok choy salad recipe was born on July 23, 2009. Its birth date is recorded in my recipe journal, how cute is that? The recipe came about because I couldn’t resist buying bunches of these pretty little bundles at the farmer’s market, and I was curious to see how it tasted raw. It’s shouldn’t be too big of a surprise that it works beautifully. Especially since raw cabbage, a close relative, makes such great salads (and salsa!)

I’m thrilled spring is finally here, and that my CSA box delivered four dainty bunches of baby bok choy nestled in a sweet little carton, clearly destined for my dinner tonight.

Fresh Baby Bok Choy Salad with Asian Dressing
Serves: 2-4

4 small bunches fresh baby bok choy
1 lemon cucumber, or ½ of a regular or English cucumber
1 orange, peeled and chopped
Toasted sesame seeds for sprinkling, about a tablespoon

3 Tablespoons Bragg’s Amino Acids (or low sodium soy sauce)
1 small clove of garlic, crushed or minced
2 Tablespoons dark brown sugar
1 Tablespoon seasoned rice vinegar
1 teaspoon ginger juice (or 1 tsp fresh grated ginger, or ½ tsp ground ginger)
Splash of Sriracha (Asian hot sauce)
3 Tablespoons olive or peanut oil


1)   Wash and pat dry bok choy, chop into bite size pieces and put into a large bowl. Discard the last inch of the root ends.

2)   Dice cucumber and add to bowl along with peeled and chopped orange.

3)   Whisk dressing ingredients in a small bowl and then toss with veggies. Sprinkle with toasted sesame seeds and serve.

To toast your own sesame seeds: Preheat a non-stick pan over slightly less than medium heat. Once it is hot, add ¼ cup raw sesame seeds to the dry pan. Remove from heat and swish the seeds around constantly for a minute or two until they turn golden brown. Spread toasted seeds onto a clean dry plate too cool. Store in an airtight container or plastic bag at room temperature for a couple of months. You can freeze them for longer.

Add some cooked chicken to make a lovely dinner salad.



Filed under Cuisines (Regional and International), Ingredients, New Recipes, Obsessed with Produce, Uncategorized

12 responses to “Baby Bok Choy Salad with Asian Dressing

  1. Beth, that looks so pretty and yummy with the sesame seeds sprinkled over the top! Can’t wait for the farmer’s market tomorrow and have you heard of the new ones that have popped up…there’s even one on Sunday!?!?!?!

    • Thanks Heidi! I might have gotten a little carried away with the pictures-the subject was just so pretty! I’ve seen one advertised in Fair Oaks on Sunday, but haven’t been to it yet. Have you seen the storefront on Greenback where the Old Navy used to be? It looks like it will be an indoor farmer’s market!? I’m really curious what that’s going to be like.

      • Yes! We passed by it a couple weeks ago. I keep meaning to go back by there to see if it’s open yet. We seem to be exploding with markets right now. I can’t complain though! There’s a new market at the Sunrise mall on Saturday from 8-1, we went to check it out. There’s at least 5 vendors that split their produce between the one near us and the one near the mall. I think it’s hard on them. I hope both of them can withstand the competition.
        Your pictures are fabulous dahling! They add so much to the feel of the post! 🙂

      • Just two more weeks till the market closest to me opens, can’t wait!!! Thanks Heidi-you can give me lessons on photography anytime!

  2. this is gorgeous. I get so much baby book choy from farm fresh and don’t know what to do with them. Thanks for sharing your great recipe.

  3. John

    Where’s the Siaracha? I thought you put some in the dressing.

  4. Libby

    Beautiful salad! After my first visit to the site – love it! The recipes, food lore, and family stories are a treasure.
    I am always looking for good weekly crock-pot meals (why are they so often flavorless??), so I will try the Better then Mac n Cheese Black Bean Dish.
    At work, we sign up to bring soup on a weekly basis (one person brings soup to feed everyone once a week) and I have been meaning to bring a broccoli soup, so I will try that recipe as well!
    Thanks so much!

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