It’s technically a cruciferous veggie, even though it doesn’t look the part. It can have a very slight bitter taste when raw (that’s why this salad is tossed in a delicious sesame soy dressing) but definitely not nearly as much as something like mustard greens or dandelion greens. Granted, in taste, it’s really quite unique. In appearance, bok choy looks like lettuce or spinach on the top and celery on the bottom. There’s also regular bok choy and baby bok choy (which is what we’re using in this salad).īaby bok choy is technically a different variety, sometimes called Shanghai bok choy and in addition to being smaller in size from regular bok choy, its leaves are a lighter green and stalks a paler white. They’re both Asian greens but a bit different. You might hear it called pak choi or Chinese cabbage.ĭon’t get it confused with tatsoi. WHAT IS BOK CHOY?įirstly, bok choy goes by a few names. Similar sort of to a shaved brussels sprouts salad in the effect but more closely related to something like celery in texture and taste.
It’s a spectacularly crunchy vegetable that’s perfect when thinly sliced in a salad like this. While many choose to cook bok choy when they eat it (me included most of the time), it’s actually pretty delicious raw as well. I hadn’t made this bok choy salad in quite a bit but when the baby bok choy looked as good as it did at the grocery store the other day, it came to mind as I added it to my cart and here we are. It’s actually an old recipe that I resurrected because I thought it was good enough to deserve a few new pics and an updated send off into internet land. So, we’re starting 2021 with this bok choy salad. I think that’s pretty inevitable though after the bombardment of holiday treats. Not for the New Year and not for ever really.īut, come every January I do always find myself gravitating towards and craving a few more green things than before. And I certainly don’t make resolutions around food. I’ve mentioned in many Januarys before, I don’t make resolutions. The pictures and content have been updated. * This recipe was originally published in April 2012. Enjoy it as is or pair with some grilled steak or chicken. This crispy, crunchy bok choy salad is served with an Asian inspired sesame dressing and topped with sliced almonds and toasted sesame seeds.
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