vegan & gluten-free recipe: Bok Choy Salad with Amazing Asian Dressing

I have a confession: I don’t like Bok Choy. At least, not very much. This is a confession because I profess to love all vegetables (that is part of the deal when you get your “Vegan for Life” card – you must love all veggies!) I’ve been working to remedy this distaste for Bok Choy for years. I grill it, I roast it, I sauté it in a nice pan sauce. And it’s fine, but none of these efforts have made me excited to see Bok Choy in my weekly veggies share (which happens quite a lot, really). So, last week, I opened my box and there were four baby Bok Choy, staring up at me, smiling and looking so green and lovely. They don’t know they don’t taste like much. They don’t know they’re the only veggie I could live without.

dressingI decided to do something I never do: eat them raw. I thought, they are crunchy, they have nice green leaves, they might taste pretty good uncooked in a salad. Good news, I was right. Now, to be fair, I slather this totally raw salad in the most delicious, decadent peanut-butter based dressing. But, I figure, if you’re going to eat a big old raw green salad for dinner, a few tablespoons of thick, savory-sweet dressing won’t kill you. This dressing is also incredible over soba noodles, or on a stir fry. The toasted sesame oil, peanut butter, ginger and citrus go so well together. You just can’t miss with this dressing. I also like to dunk crispy tofu fingers in it. It’s really damn good. So good, I’m hoping Bok Choy make an appearance again next week.


5.0 from 1 reviews

Bok Choy Salad with Amazing Asian Dressing
Prep time: 
Total time: 
Serves: 2
for the salad
  • 2 heads of baby Bok Choy, shaved thin (like on a mandolin)
  • 1 large carrot, shredded
  • 2 cups broccolni, chopped fine (or broccoli)
  • ½ cup sugar snap peas, sliced
  • 2 green onions, sliced
for the dressing:
  • ½ small orange (about 2 T)
  • ¼ cup coconut milk (or nut milk)
  • ⅓ cup creamy, natural peanut butter
  • 2 T soy sauce
  • 1 T rice vinegar
  • 1 t sesame oil
  • ½ t thai chili sauce
  • 2 cloves garlic, minced
  • 1 T ginger (fresh), minced
to serve (all optional, but very good)
  • ¼ cup crushed peanuts
  • 10-12 mint leaves, chopped
  • handful of cilantro, chopped
  • Sriracha (to taste)
  1. Slice the white stems of the Bok Choy (up to where it turns into leafy greens) very thin, on a mandolin if you have one. Wash the sliced stems very well (Bok Choy can be really dirty!)
  2. Slice the remaining leafy green parts of the Bok Choy thin.
  3. Shred your carrot, cut up your broccoli, snap peas, and green onions, and toss all veggies in a very large bowl.
  4. Blend all of the dressing ingredients until creamy (I used a Magic Bullet, a blender will work fine).
  5. Toss the salad in the dressing and serve immediately (do not dress this prior to serving, it will get watery and wilty pretty fast!)
  6. Top with peanuts, fresh herbs, and as many squirts of Sriracha as your mouth can handle!
Top this with some roasted tofu slices for a really filling and delicious dinner. This is enough for two people for a large lunch portion (even without the tofu).







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  1. Naming this dressing amazing Asian dressing is perfect… only I think I might capitalize AMAZING. I made this super simple recipe last night, but substituted kale for bok choy and tiny chopped red onion for the green onion (store didn’t have bok choy or onion). This salad was a way better substitution for the frozen dinner I was going to make myself (7 months pregnant & hungry…. usually means speedy dinner prep), but it actually was faster to make this recipe than it was to wait for a frozen thing to cook. Amazing! All the ingredients were very accessible (in fact, I had about 95% of the dressing ingredients already, despite my barren fridge and cabinets) and the mixture of them all seriously had me saying “this is so good” in between each bite. Yum!

    • admin

      I’m so happy! Thank you so much :) Now I want to try the salad with kale – that sounds so good!

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