A recipe for Baby Bok Choy Salad with Sesame-Soy Vinaigrette! Thinly sliced baby bok choy is tossed together with a variety of vegetables and a light sesame soy dressing.
This Baby Bok Choy Salad with Sesame-Soy Vinaigrette is such a great and easy use for baby bok choy! The longest part is simply slicing all the vegetables.
The leaves and stalks of four baby bok choy are thinly sliced and combined in a large bowl with carrots, cucumbers, and green onions. Immediately before serving, the vegetables are tossed with a sweet and savory sesame-soy vinaigrette and topped with sliced almonds.
A Few Tips
After whisking together the ingredients for the vinaigrette, refrigerate for about 30 minutes to give the flavors a chance to settle.
Whisk the dressing well to combine before adding to the salad or even store in a jar and shake to blend.
Wash the baby bok choy well, especially between the inner layers.
In addition to the baby bok choy, I added carrots, cucumber, green onions, and sliced almonds to the salad. Other options include sliced bell peppers, spinach, celery, or apple.
This salad would also pair well with grilled chicken or salmon for a bit of protein.
I peeled the carrots and cut them into half moons (crescents) to match the shape with the cucumbers. They can also be shredded or thinly sliced.
The Baby Bok Choy Salad and Sesame-Soy Vinaigrette can be prepared ahead of time and refrigerated in airtight containers for up to three days. Do not add the dressing to the salad until immediately before serving.
Baby Bok Choy (Pak Choi) is a type of cabbage also known as Shanghai Boy Choy (青江菜). It becoming more readily available in larger American grocery stores or markets with Chinese ingredients. They have a more delicate and sweet flavor compared to larger bok choy varieties.
For this salad, I included a couple of Kintoki Ninjin (Kyoto Red Carrots). These vibrant orangish-red carrots have a smoother texture and more sweet flavor compared to other carrot varieties. Rainbow carrots would also be fun for a contrast in color.
Baby Bok Choy Salad Variation
For a delicious variation, cut the baby bok choy in half and sear over medium heat until lightly browned and the leaves are starting to wilt.
Arrange on a plate and drizzle the sesame-soy vinaigrette over the top.
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This recipe was originally published in December 2012 and updated March 2022.
Baby Bok Choy Salad with Sesame-Soy Vinaigrette Recipe
Adapted from The Cozy Apron
Baby Bok Choy Salad with Sesame-Soy Vinaigrette
- 2 tablespoons (30 milliliters) unseasoned rice wine vinegar
- 2 tablespoons (30 milliliters) canola or vegetable oil
- 1 1/2 tablespoons (22 milliliters) soy sauce
- 1 tablespoon (15 milliliters) toasted sesame oil
- 1 tablespoon (15 milliliters) honey
- 1 tablespoon (8 grams) toasted sesame seeds plus more for garnish
- 1 clove garlic grated or pressed
- 1 teaspoon freshly grated ginger
Baby Bok Choy Salad:
- 4 baby bok choy thinly sliced
- 2 medium carrots peeled and shredded or cut into half moons
- 1 cucumber peeled, seeds removed, and cut into half moons
- 2 green onions thinly sliced
- Sliced almonds for garnish
To make the Sesame-Soy Vinaigrette:
- In a small bowl, whisk together the vinegar, canola oil, soy sauce, sesame oil, honey, sesame seeds, garlic, and ginger until well blended.
- Refrigerate for at least 30 minutes to let the flavors combine.
To assemble the salad:
- In a large bowl, toss together sliced bok choy, carrots, cucumber, and green onions.
- Whisk together the vinaigrette to blend back together, then pour over the salad and toss to coat well.
- Divide among serving plates, garnish with sliced almonds and additional sesame seeds, and serve immedaitely.