Baby Bok Choy Salad with Ginger-Sesame Dressing

Crunchy stems, tender leaves, and a fresh ginger-sesame dressing make my baby bok choy salad a satisfying change from lettuce. Ready in 10 minutes, it is vegan, with straightforward gluten-free and soy-free options.

Introduction

I love green salads and chopped salads, and baby bok choy gives me the reliable of both in one bowl. Its tender leaves mingle with crisp, juicy stems, so every forkful has a little of each. All that variety from one vegetable!

If you usually sauté bok choy or add it to soup, give it a try raw. Baby bok choy has a mild, slightly sweet flavor that needs very little help. I love how the chopped stems provide a crunch reminiscent of jicama, while the leaves keep the salad light and leafy.

For my bok choy salad recipe, I add a quick ginger-sesame dressing, green onions, roasted almonds, and toasted sesame seeds. The dressing comes together in a jar, and there is no cooking required. It is exactly the kind of fresh, flavorful salad I crave when it is too hot to turn on the oven.

Why You’ll Love This Recipe

• Ready in 10 minutes:Chop, shake, toss, and serve. No stove or oven needed.
• Crunchy and leafy:Baby bok choy supplies two distinct textures–great crunch and tender leaves–without a long list of vegetables.
• Vegan:Naturally egg-free and dairy-free.
• Straightforward gluten-free option:Choose gluten-free coconut aminos or a soy sauce labeled gluten-free.
• Grain-free with coconut aminos:A plain option for keeping the dressing free of grain ingredients.
• Adaptable to your needs:Coconut aminos make it soy-free; leave out the almonds for a nut-free version, checking the remaining ingredients for your allergy needs.
• A light, flavorful side:Fresh ginger and toasted sesame oil complement the bok choy rather than overwhelm it.

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• Baby bok choy:Use both the stems and leaves. Trim the bases, wash thoroughly, and chop for a mix of crisp and tender bites (see Ingredient Substitutions for using large bok choy)
• Green onions:Thinly sliced onions add a gentle onion flavor throughout the salad.
• Toasted sesame oil:Look for dark, toasted sesame oil. Its nutty flavor is central to the dressing.
• Fresh ginger:Peel and finely grate the root so it blends into the dressing. I use the edge of a metal spoon to peel it and a microplane to grate it.
• Coconut aminos or soy sauce:Either seasons the dressing. Coconut aminos are the soy-free choice; check the label when you also need gluten-free ingredients.
• Cider vinegar:A small splash brightens the dressing.
• Coconut palm sugar:Balances the vinegar and ginger. Brown sugar is an equal-amount alternative.
• Roasted or toasted almonds:Chop whole almonds for a little extra crunch.
• Toasted sesame seeds:Sprinkle over the finished salad for another layer of sesame flavor.

How to Make Baby Bok Choy Salad

Note that the complete instructions are also in the recipe card below.

1. Prepare the vegetables.Trim and thoroughly wash the baby bok choy, removing any dirt from the stem ends. Dry the stems and leaves (I use a salad spinner), then chop. Combine with the thinly sliced green onions in a large bowl or large salad bowl.
2. Shake the dressing.Combine the toasted sesame oil, grated ginger, coconut aminos or soy sauce, cider vinegar, and coconut palm sugar in a small jar. Cover and shake vigorously until blended.
3. Toss and finish.Drizzle the dressing over the vegetable mixture and toss to coat. Sprinkle with the chopped almonds and toasted sesame seeds. Serve immediately.

Taste and Texture

Baby bok choy is mild and slightly sweet, with juicy, crisp stems and tender green leaves. The dressing adds fresh ginger warmth, a little tang, and the nutty aroma of toasted sesame oil. Chopped almonds and sesame seeds bring extra crunch without making the salad heavy.

Storage

• Reliable served fresh:Toss with the dressing just before serving for the crispest texture.
• Refrigerator:Store any leftovers promptly in a covered container in the fridge. The dressed leaves will soften, so enjoy the salad fresh whenever possible.

Serving Suggestions

Serve the salad as a crisp side fortofu, alentil dish, or a bowl of rice. Its fresh crunch is especially welcome beside awarm main dish. Add the dressing and toppings just before bringing it to the table.

Flavor Variations

For a simpler salad, leave out the green onions, almonds, and sesame seeds. I also love baby bok choy with just the ginger-sesame dressing.

For a different, very plain preparation, dress the chopped baby bok choy with a drizzle of olive oil or avocado oil and a sprinkle of sea salt instead of the ginger-sesame dressing and almond & sesame seed garnish.

Tips for Success

• Wash between the stems.Separate the leaves as needed to rinse away any grit near the base.
• Dry after washing.Excess water can dilute the small amount of dressing.
• Keep both textures.Chop the stems and leaves so you get crisp and leafy bites throughout the salad.
• Grate the ginger finely.A microplane makes it straightforward to incorporate the ginger into the dressing.
• Dress at the last moment.Toss, sprinkle on the toppings, and serve immediately.

Ingredient Substitutions

• Coconut palm sugar:Use an equal amount of brown sugar, granulated sugar, maple syrup or agave nectar in place of the coconut palm sugar.
• Coconut aminos or soy sauce:Use either in the amount listed. Choose coconut aminos for a soy-free version. For gluten-free needs, use a product labeled gluten-free; conventional soy sauce often contains wheat.
• Almonds:Replace the almonds with roasted sunflower seed kernels, toasted green pumpkin seeds (pepitas), or hemp hearts. Alternatively, simply omit the almonds. Check the remaining ingredients for your allergy needs.
• Simpler salad option:You can also omit the green onions and sesame seeds and enjoy the bok choy with the dressing alone.
• Baby bok choy:Replace the three small heads of baby bok choy with 1 large head of bok choy. Discard any tough outer portions of stems and leaves.
• Fresh ginger:Replace the fresh ginger with 1/2 teaspoon ground ginger.

Frequently Asked Questions

Yes! I love it raw in salads. Wash it thoroughly and use both the tender leaves and crisp stems. The mild, slightly sweet flavor of raw bok choy works especially well with a plain dressing.

Use both. The contrast between leafy greens and crunchy stems is what makes this salad so good. Trim away the base before chopping.

For the reliable texture, keep the vegetables, dressing, and toppings separate until you are ready to serve. Refrigerate the prepared vegetables and dressing, then shake the dressing again before tossing.

It can be. I suggest gluten-free coconut aminos or a soy sauce specifically labeled gluten-free. Check the other packaged ingredients as well.

No. Toasted sesame oil is part of the dressing and provides its distinctive nutty flavor.