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

Pin This

Print

Bok Choy Salad

Bok Choy Salad with Toasted Almonds, Ginger Balsamic

Course Salad

Cuisine American

Keyword bok choy

Prep Time 10 minutes minutes

Servings 4

Ingredients

• 2 bok choy
• 2 tablespoons extra virgin olive oil
• 1/3 cup sliced almonds toasted
• dash sesame seeds
• 2 tablespoons balsamic vinegar see notes
• 1/4 teaspoon fresh ginger see notes
• salt, pepper to 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. It's 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 don’t have that add some optional fresh ginger if you have it.

The post Bok Choy Salad Recipe Made in Five Minutes appeared first on Spinach Tiger.

Keeping it Simple with Balsamic

On a lazy day I decided to douse with some olive oil and throw on the grill. Wow. All it needed was salt, pepper, and some good balsamic vinegar. This is a great idea when you it’s one of those busy days where you throw some steak, pork chops or chicken on the grill, and you need a side.

Balsamic vinegar should look more like a glaze or syrup than dark red wine vinegar. Don’t buy the $3.99 balsamic, but invest in a good aged balsamic and enjoy it sparingly. If you want a vinegar for vinaigrettes, try a nice affordable red wine vinegar. It’s not that you can’t make a vinaigrette with a good balsamic, as you can, but for everyday, I like a solid red wine vinaigrette.

What is Bok Choy?

Most likely you have eaten bok choy in some of your favorite Chinese cuisine, because bok choy is basically a white Chinese cabbage. It’s crunchy, slightly bitter, with dark green leaves. You can eat both the stalk and the leaves. It’s can be eaten raw or cooked, usually sauteèd accompanying other vegetables. Bok choy can be made into a slaw, which I will cover in a separate recipe.

How to Grill Bok Choy

There are many ways to prepare bok choy and most of the time it will be cut up and then stir fried. Grilling bok choy is just one way to change things up.

Cut off the stem. Rinse very well. My bok choy is organic and must be rinsed really well to get rid of dirt and possibly bugs. Dry well. Douse with olive oil. Grill for about 3 to 4 minutes on a medium hot grill. Drizzle balsamic vinegar over the bok choy, season with a little more salt and pepper and serve.

Pin This

More Veggies from Spinach Tiger

• Kale Apple Salad
• Green Beans
• Zucchini Stovetop
• Broccoli Rabe
• Sautèed Swiss Chard
• Asparagus with Gremolata

Print

Grilled Bok Choy with Balsamic

Grill Bok Choy Whole, Drizzle Balsamic for an Easy Unique Side

Course Side Dish Vegetable

Cuisine American

Keyword Balsamic, bok choy

Prep Time 2 minutes minutes

Cook Time 5 minutes minutes

Servings 4 Servings

Ingredients

• 2 Bunches Bok Choy
• 2 tablespoons olive oil
• 4 tablespoons Balsamic Vinegar (syrupy)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Instructions

• Trim off bottom of bok choy. Rinse well. Dry with paper towels.
  
• Heat Grill to medium.
• Drizzle olive oil over stalks and season with salt.
• Put on grill and watch carefully. It only takes a few minutes to sear on grill.
• Drizzle with Balsamic. Season with salt and pepper.
  

The post Grilled Bok Choy with Balsamic appeared first on Spinach Tiger.