Bok Choy Salad Recipe Made in Five Minutes

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 didn’t know a Bok Choy Salad Recipe could be exciting until I found myself buying it week after week. Even my husband, who doesn’t like bok choy, likes this salad.

The hard work of the farmer who brings his produce all year to the Nolensville Farmer’s Market enlightened me, as he brought bok choy all winter long. I try to buy something from him every week, as I know he doesn’t spray chemicals and he’s 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 I’d figure out something.

The first thing I made was grilled bok choy, but now I’m 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 wasn’t Asian, and I needed a very quick preparation. However, do feel free to make any version using ginger dressing, depending on what you’re serving.

How to Make a Five Minute Bok Choy Salad

Let’s 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 there’s 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.

Let’s 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 don’t want to use such a pricey vinegar, just use what you like but sparingly tasting along the way, and don’t forget the salt, which wakes it all up.

Serve this Salad with Fatty Meats

This goes amazingly with pork, brisket, chicken thighs and sausages. It’s also good for summer barbecues, picnics and potlucks since there’s 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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