Bok Choy, where have you been all my life? I am one who loves greens, and thought I had given tribute to them all. I didnt know a Bok Choy Salad Recipe could be exciting until I found myself buying it week after week. Even my husband, who doesnt like bok choy, likes this salad.
The hard work of the farmer who brings his produce all year to the Nolensville Farmers Market enlightened me, as he brought bok choy all winter long. I try to buy something from him every week, as I know he doesnt spray chemicals and hes a hard working local farmer.
In all honesty, I never made anything with bok choy, but I like to buy local vegetables, and I knew Id figure out something.
The first thing I made was grilled bok choy, but now Im sold on bok choy salad, made simply with olive oil, ginger balsamic vinegar and a healthy sprinkle of salt.
It literally takes five minutes to make and goes well with fatty proteins like pork or brisket. Bok Choy Salad stays crunchy, even when made ahead and tastes so good.
Bok Choy is a winter green, often found in Asian stir fries. While you could use a dressing like I made here in my Asian slaw, my dinner wasnt Asian, and I needed a very quick preparation. However, do feel free to make any version using ginger dressing, depending on what youre serving.
Contents
How to Make a Five Minute Bok Choy Salad
Lets make this super easy.
- Bok Choy
- Extra Virgin Olive Oil
- Balsamic Vinegar (the syrupy kind)
- Fresh Ginger
- Sliced Almonds
- Sesame Seeds
- Diced Apple (optional)
Why I Love this Bok Choy Salad Recipe
Firstly theres the crunch! No other vegetable gives you the same sweet crunch that gives a surprising taste and texture. Secondly, the ease. Kale takes time to de-rib, chop and marinate. This bok choy salad (whatever you choose to call it) is made in mere minutes.
The second time I made it, I added in sliced almonds and it was so good, I almost ate the whole bowl myself. They add that savory crunch, while the chopped ribs add sweet, juicy crunch. Who knew anyone could get so excited over such a simply vegetable.
Lets Talk Balsamic Vinegar
The type of vinegar that works so well with this recipe is the thick, syrupy kind. I use my blackberry ginger balsamic, but you could choose your own. This vinegar is a little pricey, but can be used over and over in summer salads. If you dont want to use such a pricey vinegar, just use what you like but sparingly tasting along the way, and dont forget the salt, which wakes it all up.
Serve this Salad with Fatty Meats
This goes amazingly with pork, brisket, chicken thighs and sausages. Its also good for summer barbecues, picnics and potlucks since theres no mayonnaise and it keeps well.
More Salads from Spinach Tiger
- Wedge Sald Board
- Raw Shaved Cauliflower Salad (most requested)
- Broccoli Bacon Salad
- Spinach Salad with Grilled Peaches
- Asian Slaw with Ginger Dressing
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Bok Choy Salad
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Bok Choy Salad with Toasted Almonds, Ginger Balsamic
Course SaladCuisine AmericanKeyword bok choy
Prep Time 10 minutes
Servings 4
Ingredients
- 2bok choy
- 2tablespoonsextra virgin olive oil
- 1/3cupsliced almondstoasted
- dashsesame seeds
- 2tablespoonsbalsamic vinegarsee notes
- 1/4teaspoonfresh gingersee notes
- salt, pepperto taste
Instructions
- Throughly rinse bok choy in cold water and cut stem off. Dry with paper towels.
- Finely chop stalks and leaves.
- Toss first with just enough olive oil to cover the greens, using hands.
- Add balsamic to taste. Add fresh ginger if you have it. You may use more or less than instructed. (This is a salad you make to taste. Its not totally necessary to have ginger on hand).
- Season with salt and pepper.
- Add in toasted almonds. Toss again.
- Garnish with sesame seeds if you have them.
Notes
I used a blackberry ginger balsamic (the syrupy kind). If you dont have that add some optional fresh ginger if you have it.
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