Recipe Directions

Using baby bok choy, cut the stems to about 1 inch, keeping the leaves whole add all to a bowl. Combine marinade ingredients in a jar and shake well. Pour dressing over bok choy and serve immediately or marinate for 1-2 hours to let the bok choy soften. Keeps in refrigerator for up to two days. For nutrition information and a short video on how to make this please see http://phytofoods.blogspot.com/2009/05/marinated-bok-choy-salad.html enjoy!

Phytofoods's Thoughts

A quick, easy and super yummy asian bok choy salad. Baby or regular bok choy can be used.

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sekmet's Review

Marinated Bok Choy Salad
5
5 out of 5

I love this recipe. I added scallions and mushrooms as well as the optional ingredients and it was delicious. Thank you for sharing.

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I added chopped red cabbage, raisins, and sunflower seeds. Good!

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thanks for this great recipe...it was my first time eating raw bok choy, and I loved it!

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I made this for lunch today, and cannot wait to taste it. I was out of limes so I used lemon juice and I added radishes.

luxdivon: I've actually only had bok choy cooked - usually in chinese food recipes, and for the most part, it just takes on the flavours of what you cook it with.

EDIT: This was wonderful! I cannot wait to make it again.

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Bok choy tastes similar to spinach or other leafy greens raw. How does it taste cooked? I've never had it cooked, but had it from our garden because it's so easy to grow.

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This looks good, I have recently found out I like bok choy and the stems chopped up are even better than the leaves to me(bigger plus is I can get them now again at farmers market).

Is there a huge difference between soy and tamari in taste? I do need to look into the wheat free variety.

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How does bok choy taste raw?

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