This crisp bok choy salad features pear, carrot, red onion, and almonds, and is paired with a zesty and bold ginger-turmeric dressing. Enjoy this fresh salad as a side dish, or add your favorite beans, lentils, or whole grains for a light meal. This recipe is vegan, oil-free and gluten-free.
Bok Choy Salad is endlessly versatile
This is one of those great salad recipes that can evolve with your mood and feature almost any fruits and vegetables you have on hand, not to mention a variety of dressings.
Sturdy, crisp, and mild bok choy pairs beautifully with pears and apples but would also be amazing with other fall and winter fruits like persimmon, pomegranate, orange, fig, and grapefruit. Also try it with a variety of dried fruits like apricots, raisins, currants, and cranberries.
For this recipe I kept things simple, adding just a small amount of carrot and red onion. But the sky truly is the limit! Think turnips, beets, radishes, broccoli, cauliflower, parsnips, celery, fennel, and cabbage. A handful of chopped fresh parsley would also be a delicious addition.
Make an entree salad
To transition this side salad into a satisfying main dish, simply toss in some cubed and roasted potato, winter squash, or sweet potato.
Cooked farro or quinoa plus hearty lentils or chickpeas are also perfect. Marinated and baked tofu or tempeh are great options, too!
How to Prepare Bok Choy Salad
Preparing baby bok choy is quick and easy. Simply trim off the root end, and give the stalks and leaves a good rinse. Then pat dry, and chop both the stalks and leaves into bite-sized pieces.
Wash and prep the other fruits and vegetables, and toss everything together in a bowl. Add this delicious Ginger-Turmeric Dressing (a copycat recipe of the popular Trader Joe's dressing), and enjoy!
Other salad dressings:
- Any of these Five Tahini Salad Dressings would pair well with bok choy (especially the orange-ginger version)
- Creamy Harissa Dressing
- Lemon Vinaigrette
- Yogurt-Balsamic Dressing
If you're a fan of crunchy foods like I am, eating salads of mixed baby greens over and over is pretty blah. But bok choy is delightfully crunchy and holds up well even after it's been washed and prepped.
This makes bok choy perfect for meal prep and those busy times when you need to prep some parts of a meal in advance.
If you've never tried raw bok choy before, I'm happy to report that the flavor is pleasantly mild. In fact some bites taste like nothing but water, while others have a garden-fresh hint of green onion. So if you're not a fan of bitter greens but want to eat more raw vegetables, this just might become a new favorite!
With crispy bites of sweet pear, crunchy red onion and toasted almonds, plus the zip of lemon and ginger in the dressing, this healthy plant-based salad will leave your taste buds and tummy totally satisfied! Honestly, I can't wait to make this salad again.
I hope you enjoy this nutritious and versatile Bok Choy Salad! If you try it I would love to hear from you. Leave a comment below and give it a star rating to let us know how your salad turned out. And if you share a photo on facebook or instagram, feel free to tag me with @myquietkitchen!
Looking for more ways to use bok choy? Try this light bok choy soup!
More vegan salad recipes:
- Sweet Potato Salad with Lemon Vinaigrette
- Creamy Kale Salad
- Harissa Kale Salad With Couscous
- Vegan Caesar with Homemade Croutons
- Asparagus Salad with Lemon-Chia Dressing
- Carrot Salad with Tahini Dressing
Bok Choy Salad With Pear
- 1.5 pounds baby bok choy, ends trimmed, chopped into bite-size pieces - I used 3 heads baby bok choy.
- 2 small pears, cored and thinly sliced
- 1 Tbsp lemon juice
- 1 large carrot, peeled and diced or cut into matchsticks
- 1 small red onion, thinly sliced
- ⅓ cup sliced almonds
- Ginger-Turmeric Dressing
- salt and pepper
- Preheat a pan over low heat. Add almonds to the pan. Shake the pan frequently to prevent burning, and cook almonds for about 1 minute or until lightly toasted. Transfer almonds to a bowl.
- Toss sliced pears in the lemon juice.
- Combine the bok choy, pears, carrots, and red onion in a large serving bowl. Top with toasted almonds, and serve with ginger-turmeric dressing. Sprinkle with salt and pepper, if desired.
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.