This Bok Choy Salad features a colorful combination of juicy pear, carrot, red onion, and tamari-roasted pumpkin seeds. Oh, and you'll LOVE the zesty ginger-turmeric dressing! Enjoy this fresh baby bok choy salad as a side dish, or add your favorite beans, lentils, or whole grains for a complete meal.
If you're a fan of crunchy foods like I am, eating salads of mixed baby greens over and over can be pretty blah.
But bok choy (pak choi), which is a type of Chinese cabbage, 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!
For more recipes using bok choy, check out my Bok Choy Soup and my 20-Minute Tahini Noodles next.
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Why You'll Love Baby Bok Choy Salad
- This crisp bok choy salad offers a delightful combination of vibrant and fresh ingredients.
- Vegan, gluten-free, and oil-free, it makes a great nutrient-rich option for all types of eaters.
- You only need about 15 minutes from start to finish to make this light and refreshing salad.
- It's endlessly versatile and can be customized with different veggies and fruits.
Ingredients
This easy salad recipe is made with a handful of simple ingredients. Note that ingredient measurements and the full recipe can be found in the printable recipe card below.
- Baby Bok Choy - Low in calories and rich in vitamins, minerals, and antioxidants, this crisp and tender veggie has a mild flavor that pairs well with other vegetables, making it the perfect base for this simple salad.
- Pears - Add a sweet and juicy element to the salad and help to balance out the flavors. Feel free to use apples instead.
- Lemon Juice - Helps prevent the pears from browning so they stay looking bright and fresh.
- Carrot - Brings a sweet and crunchy texture to the mix, complementing the other salad ingredients.
- Red Onion - Adds a little kick of sharpness and a pop of color to the salad.
- Nuts and/or Seeds - These provide extra crunch and enhance the flavors of both the salad and the dressing. From sliced almonds or chopped cashews to tamari-roasted pumpkin seeds, any nuts and seeds you enjoy on salad can totally work here. I'm partial to the tamari pumpkin seeds, though! They add a delicious kick of umami and saltiness.
- Salad Dressing - In this bright and beautiful Ginger-Turmeric Dressing, almond butter, turmeric, lemon, ginger, garlic, and maple syrup come together to create the perfect complement to the salad. Or if you're not into almond butter and turmeric, use the sesame tahini dressing included in the recipe card below.
How to Make Bok Choy Salad
Toast the almonds or pepitas in a skillet over low heat, and toss the sliced pears in lemon juice. Set aside.
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Combine the chopped bok choy, pears, carrots, and red onion in a large salad bowl. Top with toasted nuts or seeds, and serve with ginger-turmeric dressing. Sprinkle with salt and pepper, if desired.
Variations and Substitutions
- Vegetables: Feel free to switch up the veggies in this easy bok choy salad! Turnips, jicama, beets, radishes, broccoli, cauliflower, parsnips, celery, fennel, and cabbage are all great options.
- Fruit: Try swapping out the pears or apples with other fall and winter fruits like persimmon, pomegranate, orange, fig, and grapefruit. You can also add dried fruits, such as apricots, raisins, currants, and cranberries.
- Nuts/Seeds: Feel free to swap the pumpkin seeds with chopped peanuts, cashews, walnuts, or sliced almonds.
- Dressing: Any of these Five Tahini Salad Dressings would pair well with bok choy (especially the orange-ginger version). I also recommend my Creamy Harissa Dressing, Lemon Vinaigrette, or Yogurt-Balsamic Dressing for this crunchy bok choy salad.
How to Store
The salad can be stored without the dressing in an airtight container in the refrigerator for 2-3 days. The dressing should also be stored in an airtight container where it will keep for up to 4 days. It is not recommended to store the salad and the dressing together as the salad will eventually become soggy.
Serving Suggestions
This delicious salad is incredibly versatile and there are so many different ways to enjoy it.
Serve as is or top with some fresh parsley or cilantro and serve alongside your favorite mains, such as Sticky Sesame Tofu, Peanut Tempeh, or Jackfruit Burgers.
Not only is this baby bok choy salad amazing on its own as a light lunch or side salad for dinner, you can also turn it into a satisfying main dish!
Toss in some cubed and roasted potato, winter squash, or sweet potato. You can also add baked tofu or tempeh, cooked farro or quinoa, lentils, shelled edamame, or chickpeas to give this healthy salad a boost of plant-based protein.
FAQs
Full-size bok choy has larger, more mature leaves and thicker, more substantial stalks as well as a stronger flavor. Baby bok choy is harvested earlier, making it not only smaller in size, but also more tender and mild in flavor.
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.
I hope you enjoy this tasty bok choy salad recipe! If you give it a try be sure to leave a comment below. And if you’re on instagram, tag a photo of your baby bok choy salad with @myquietkitchen. I love seeing what you’re making!
More Vegan Salad Recipes
Recipe
Baby Bok Choy Salad
Ingredients
- ⅓ cup raw pumpkin seeds
- 2 teaspoons tamari or soy sauce
- 1.5 pounds baby bok choy - approx. 4 small heads
- 2 small pears
- 1 Tablespoon lemon juice
- 2 medium carrots
- half of a small red onion, thinly sliced - soak in cold water for a few minutes if needed
- 1 batch Ginger-Turmeric Dressing - tap for recipe, OR use the dressing included below
Alternative Dressing:
- 2 Tablespoons tahini
- 1 Tablespoon each olive oil, rice vinegar, lime juice, and maple syrup
- 1 clove garlic, grated
- black pepper, to taste
Instructions
- For the pan-roasted pumpkin seeds: Heat a large skillet over medium-low heat. Once hot, add pumpkin seeds in a single layer. Stir occasionally, and once they begin to pop stir more frequently so they don't burn. If the seeds are browning too quickly, reduce heat to low. Stirring frequently, cook until most of the seeds are golden, about 5 minutes. Drizzle the tamari around the pan, and immediately stir to distribute. Transfer the seeds to a plate to cool.
- Prepare one of the salad dressing options, and set aside.
- Trim the ends of the baby bok choy, and wash well. Pat dry, and chop into bite-sized pieces. Core the pears and slice thinly. Toss with lemon juice to delay browning. Peel and slice the carrots and red onion. If the onion seems a little strong, soak in cold water for a few minutes, then drain.
- Combine the bok choy, pears, carrots, and red onion in a large serving bowl. Toss with dressing, and season with salt and pepper, if desired. Sprinkle the seasoned pumpkin seeds on top and serve.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Ana
Super thanks! Tried with the simple tahini dressing and apples instead of pear.
Lori
That sounds delicious, Ana. Thanks for the feedback! 😀