Bok Choy Salad with Toasted Sesame Dressing
Crunchy Bok Choy Salad recipe (or Pak Choi) with creamy toasted sesame dressing, finished with a drizzle of coconut aminos. This Asian bok choy side dish is so good, yet so easy. It’s terrific for everyday and gorgeous looking for family gatherings!
Bok Choy (Pak Choi) Salad (Easy and Nutritious)
No more wondering what to do with baby bok choy! My Asian Bok Choy Salad is dressed with a creamy sesame dressing that is nutty and toasty delicious. Friends, if you love bok choy as much as I do, this is the recipe you want to keep. Yup, it’s that simple and delicious.
I invented this baby bok choy recipe in one late evening. Normally I would make stir-fried bok choy with some chopped garlic but I was looking for a less oily vegetable dish that evening. I had just returned from my local Chinatown with a big bag of baby bok choy so I thought let’s make a salad for dinner!
For blanched Asian vegetables, most often people use vegetarian oyster sauce or sweet soy sauce as seasoning. I actually think my toasted sesame dressing works perfectly with blanched bok choy. The sauce is creamy, sweet, and slightly tangy. You can see the creamy and rich sauce slips through each layer of the pak choi and every bite is bursting with flavor. Absolutely amazing!
What is bok choy (or Pak Choi)
Bok choy (or pak choi) is a type of Chinese cabbage. It literally means “white vegetables”. Bok Choy is a Cantonese pronunciation. In fact, the bok choy we often see in the west is Shanghainese Bok Choy. If you walk into a grocery store in mainland China or Taiwan and ask for bok choy, people might not know what you are referring to because the name is vague.
The mandarin characters for Shanghainese Bok Choy are 青江菜 [qīng jiāng cài], and it literally describes the color of the vegetables that are in light blue and pale green-ish color.
The original baby bok choy (see photo below) has white color stems and deep green leaves. We call it 奶油菜[Nǎiyóu cài], which translates to milk butter vegetable.
How To Cook Bok Choy
There’s a reason why this dish is invented with no recipe. Because it’s that easy!
- Bring a large pot of water to boil.
- Halve or quarter the baby bok choy and rinse under running water until clean.
- Hot water blanch for 1 to 1.5 minutes and shock in cold water.
- Drizzle with roasted sesame dressing and a few dash of coconut aminos (or gluten-free tamari).
- Enjoy the bok choy salad at room temperature or chilled.
More Bok Choy Recipe Ideas and Chinese Leafy Greens
- Thai Bok Choy Salad
- Bok choy soup vegetarian
- Bok Choy Dim Sum
- Shiitake Mushroom and Baby Bok Choy Stir-Fry
- Snow Pea Leaves Stir-Fry
- Chinese Mustard Green Recipe
- Chinese Cabbage Stir-Fry
- Asian Chicken Cabbage Salad
- Chinese Broccoli with Garlic Sauce
- Mung Bean Sprouts Salad
Make A Complete Meal With –
- Air fryer Thai Chicken Wings (Ultra crispy!)
- Chinese Sweet and Sour Chicken (Fans’ favorite takeout-style!)
- Easy Wonton Soup (with gluten-free rice paper wrappers!)
- Browse more Asian side dishes
- More Easy Weeknight Meals here
Whether you prefer to sauté or blanch, or enjoy it raw, baby bok choy is a healthy and versatile Chinese vegetable that everyone should give it a try. My Asian style bok choy salad recipe is the perfect chilled side dish that takes minutes to put together and goes well with practically any savory main dishes. After you give this dish a try, come back here to leave a comment. I would love to hear from you!
Bok Choy Salad (Pak Choi) with Toasted Sesame Dressing
- 12 oz. baby bok choy
- Bring a large pot of water to boil.
- In the meantime, halve or quarter the baby bok choy. Rinse them under tap water to remove dirts hidden inside the layers.
- Blanch them in hot boiling water for about 1 to 1.5 minutes. Use a large slotted spoon to scoop out the bok choy and shock them in cold water. The bok choy will remain crunchy this way.
- Gently squeeze the bok choy to remove the water. Place them over a serving dish. You can place them either cut side up or down. Personally, I prefer cut side up.
- In a bowl, combine the sesame dressing with coconut aminos. Spoon the sauce over the bok choy one tablespoon at a time until your desired quantity. The more sauce the stronger the flavor it will be.
- Serve at room temperature or chilled.
Bok Choy Nutrition
Bok choy (or Pak Choi) belongs to the cruciferous family of vegetables. They are low carb and packed with vitamins C, E, and beta-carotene. According to medical news today, eating bok choy is great for our bone health, blood pressure, heart health, and increase immunity.
How to prepare bok choy
Halve or quarter the bok choy lengthwise. Rinse under clean running water to remove dirt. Pat dry or shake to remove water. They are ready for stir-fries, chopped raw salad, or blanched vegetable side dish.
What does bok choy taste like?
You can eat the entire vegetable from the stems to the leaves. Bok Choy (or pak choi) stems are crunchy and the leafy parts are soft tender. The flavor is mild with a slight peppery and mineral flavor.