Bok Choy has been cultivated in China for over 1000 years and is one of the most popular vegetables in Chinese cooking. In more recent years that we have seen it pop up in our local farmers markets and many are still uncertain just what to do with this nutrient dense super food. Its taste is generally mild with hearty green leaves and juicy stalks, which lends itself to work well in stir-fries, sautés, and soups. Baby Bok Choy specifically, is so tender and mild that it is a great addition to salads. This one is my absolute favorite!

For the Salad:
Ingredients:
– 4 Baby Bok Choy, leaves and stalks sliced
– 1 large Carrot, grated
– 1 Apple, grated
– 1 Scallion, sliced
– 1/4 cup Golden Raisins

For the Dressing:
Ingredients:
– 1/4 cup canola oil
– 2 Tbsp Apple Cider Vinegar
– 2 tsp soy sauce (I use the reduced sodium kind)
– 1 Tbsp light brown sugar
– Pinch of salt and pepper to taste

For the Topping:
– 1 package of Ramen Noodles, crumbled into small pieces and lightly toasted in a pan over medium-low heat.
– 1/4 cup Sliced Almonds, lightly toasted in a dry pan over medium-low heat.
– 1 tsp Sesame Seeds

How I make it:
– In a small bowl or glass measuring cup, whisk together ingredients for the dressing until thoroughly combined and sugar has completely dissolved.
– In a medium mixing bowl, combine all salad ingredients, drizzle over about 1/2 of the dressing and gently toss, gradually adding more dressing until it is to your liking.
– Plate individual portions and sprinkle over toasted ramen, almonds, and sesame seeds.
– Serve immediately.

Tips:
– If you want to make the salad ahead of time, just keep the dressing and toppings separate from the salad until you are ready to serve.
– You will find that the amount of dressing that the salad absorbs will vary depending on the water content of your produce, this is why I always recommend adding it gradually and see if you need it all.
– Substitute about a Tbsp or so of the canola oil for sesame oil, if you have it, to add more flavor. (Don’t use toasted sesame oil, it is too strong for this delicate blend)

Every bite of this salad will bring different flavors and textures to delight your palate. The sweetness of the apple, carrot, and golden raisins nicely balance the slight bitterness the baby bok choy, which is further yummified by Asian flavor profiles in the dressing. I hope you’ll enjoy this as a side to an upcoming summer meal.

Happy Eating!

*Baby Bok Choy was provided by Aldebaran Farms for the purpose of this post.