A crunchy and leafy chopped salad, all from one vegetable! This healthy & delicious baby bok choy chopped salad has a light & fresh ginger-sesame dressing, perfect for sunny summer eating.
I love green salads and chopped salads, which is why this baby bok choy salad is exactly what I crave.
The temperatures are supposed to hit the 100s by week’s end, so I have put my baking activities on hold (for the moment; I can never stay away from the oven for long) in favor of no-cook, fresh and flavorful salads like this one.
The star of my salad today is baby bok choy. It is so worthy of a leading role!
Baby bok choy is delicious sautéed, steamed, and simmered in soups, but it is also wonderful raw in salads. The flavor is mild and slightly sweet, making it an excellent choice for minimalist dressings.
Yet, what I love most, is that, when chopped, baby bok choy is two vegetables in one: tender, leafy greens, and crunchy half moons with a flavor similar to jicama. Love, love, love!
Bok choy also happens to be packed with vitamins A, C and K. In fact, 1 cup of chopped raw bok choy contains about half of your daily requirements for each of these nutrients. If that is not enough, it also delivers healthy levels of folate, vitamin B6, calcium, iron and potassium. Definitely star-worthy!
Chopped baby bok choy makes a perfect salad with little else other than a drizzle of olive oil and a sprinkle of sea salt, but I decided to add a quick and simple ginger sesame dressing this time around.
I also added some extra crunch with some roasted almonds, green onions, and toasted sesame seeds. However, you can leave all of the extras out, depending on your needs, and stick with the baby bok choy and dressing (it is still fantastic!).
The most time-consuming part of the dressing is peeling and grating the ginger, which takes about 2 minutes total. I use a metal spoon to peel of the papery skin and a microplane to grate it.
Then, it’s simply a matter of adding all of the dressing ingredients to a small jar, shaking things up, and pouring it on.
Do give this salad a try! I am confident it will convince you to add baby bok choy to your rotation of simple green salad options, throughout the summer and beyond.
- 3 heads baby bok choy, trimmed, washed, chopped
- 3 green onions, thinly sliced
- 1 tablespoon toasted (dark) sesame oil
- 2 teaspoons peeled, grated fresh ginger root
- 2 teaspoons coconut aminos OR soy sauce
- 1 teaspoon cider vinegar
- 1 teaspoon coconut palm sugar
- 3 tablespoons roasted, or toasted whole almonds, chopped
- 1 tablespoon toasted sesame seeds
- In a large bowl, combine the chopped baby bok choy and green onions.
- In a small jar, combine the sesame oil, ginger, coconut aminos, vinegar and coconut sugar. Cover and vigorously shake until blended.
- Drizzle dressing over salad and toss to coat. Sprinkle with almonds and sesame seeds. Serve immediately.
Tip: Coconut aminos are a soy-free alternative to soy sauce. You can find them in the health food section of supermarkets or order online.