I love eating salads….but I hate making them at home. Whenever we go out, I will usually order a salad of some kind because I hate making my own salads. What do I hate about it? I hate washing all the produce. I hate having to prep multiple ingredients to make a colourful, flavourful salad. My thought process is: if I’m going to spend lots of time in the kitchen prepping food, I’d rather it be for a comforting, hearty, hot meal…not a salad.
However, I have been known to suck it up and make this baby bok choy salad from time to time. Bok choy is a Chinese leafy cabbage that has been gaining more popularity in Western cuisine recently due to its high nutritional qualities. Bok choy is low in calories, and high in vitamins K, C, and A. Bok choy is more commonly known as “that vegetable in Chinese stirfrys”.
I received some beautiful baby bok choy in the organic bin that I got from Body Fuel Organics a couple weeks ago. Baby bok choy is just the less mature version of bok choy, and its taste is milder which makes it perfect for raw salads.
When prepping bok choy, make sure you wash them really well. Growing straight from the ground, there’s always a lot of dirt caught in the bottom of the crunchy stems. I like to cut the bottom couple inches off the bok choy and discard, then chop the remaining stems and leaves up into bite size pieces, then wash and drain the cut pieces really well. You can add whatever other vegetables you want to the salad but I like to stick to other vegetables commonly used in Asian cuisine, such as red peppers, shredded carrots and green onion.
What makes this salad so delicious is the salad dressing. The salad dressing is light and bright, with Asian flavours that ties everything together. I usually just eyeball the salad dressing ingredients, so I’ve just estimated what the measurements are for this recipe. Feel free to adjust the ingredients to your taste!
Baby Bok Choy SaladPrint Recipe
- 2 bunches of baby bok choy
- 2 carrots, shredded
- 1 red pepper, thinly sliced
- 1 small bunch of green onions, thinly sliced
- 1/4 cup white vinegar
- 2 tbsp sugar
- 1/4 soy sauce
- Drizzle of olive oil (less than 1/4 cup)
Cut the bottom two inches or so off the bok choy and discard. Chop the remaining stems and leaves into bite size pieces, wash well and drain.
Prep the other vegetables and add to the bok choy.
For the dressing, whisk together the white vinegar, sugar and soy sauce.
Drizzle in the olive oil, while whisking, until combined into a smooth consistency. (I don't like much oil in my salad dressings, so I don't put much olive oil in mine).
Toss the salad with the dressing and enjoy this bright and crunchy salad!