bok choy salad on a platter
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5 from 1 vote

Bok Choy Salad With Ginger-Turmeric Dressing

Fresh and crisp bok choy salad with pear, carrot and red onion, dressed in a flavorful ginger dressing made with almond butter and lemon. Vegan and free from oil, gluten and refined sugar.
Prep Time 15 mins
Cook Time 0 mins
Total Time 15 mins
Course: Salad
Cuisine: Asian-inspired
Keyword: bok choy salad
Servings: 6 servings
Calories: 136kcal
Author: Lori Rasmussen


  • 1.5 pounds bok choy (baby or regular), chopped into bite-sized pieces I used 3 heads of 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
  • 1/3 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.


If making in advance, combine bok choy, pears, carrots and onion in an airtight container. Add almonds and dressing just before serving.
Store undressed salad in the refrigerator up to 2 to 3 days.
Nutrition values are per serving and include ginger-turmeric dressing.
Nutrition Facts
Bok Choy Salad With Ginger-Turmeric Dressing
Amount Per Serving
Calories 136 Calories from Fat 63
% Daily Value*
Fat 7g11%
Cholesterol 0mg0%
Sodium 202mg8%
Carbohydrates 17g6%
Fiber 5g20%
Sugar 9g10%
Protein 5g10%
Vitamin A 8098IU162%
Vitamin C 55mg67%
Calcium 167mg17%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.
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