Baby Bok Choy Salad

Baby Bok Choy


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  , , , ,

Yields or Serves:  

[Total: 2   Average: 5/5]

This bok choy salad is a favorite of mine and is a refreshing change of pace. Most of the nutrients in bok choy are in the stems; so make sure to use the whole plant.

  • Salad:
  • 8 Baby Bok Choy (Rinsed, Dried & Thinly Sliced)
  • 1/2 Cup Shredded Carrots
  • 1 Tablespoon Toasted Sesame Seeds
  • Vinaigrette:
  • 1 Clove Fresh Garlic (Pressed Through Garlic Press)
  • 2 Teaspoons Toasted Sesame Seeds
  • 1 Tablespoon Honey
  • 1 Tablespoon Soy Sauce
  • 3 Tablespoons Rice Wine Vinegar
  • 1 Tablespoon Toasted Sesame Oil
  • 3 Tablespoons Vegetable Oil
  1. In large-size bowl place sliced bok choy and shredded carrots. Cover with plastic wrap and place in refrigerator while you make the vinaigrette.
  2. In small-size bowl combine garlic, sesame seeds honey, soy sauce, vinegar, sesame oil, and vegetable oil. Whisk until mixed well.
  3. Remove bok choy and carrots from refrigerator. Pour vinaigrette over salad, toss well to coat, and garnish with sesame seeds.
  4. Serve immediately.
  5. Serves 4
  6. "Work With What You Got!"
  7. © Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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