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Bok Choy Salad

For best results, wash veggies carefully and thoroughly dry them.

Serves 4.


  • 2 bundles baby bok choy
  • 12 baby carrots
  • 1/4 c green onions, sliced (green part only)
  • 1′ knob ginger root, grated
  • 3 Tbsp cilantro, minced
  • 1 Tbsp rice wine vinegar
  • 2 tsp honey
  • 1/2 tsp dry mint
  • 1/2 tsp salt


  1. Remove the root ends of the bok choy. Starting at the cut end, thinly slice the bok choy all the way down. Rinse well and set out on clean kitchen towels to thoroughly dry (or use salad spinner). Place in salad bowl.
  2. Cut the baby carrots in half lengthwise. then slice each half into strips. Add to bowl along with green onions and cilantro.
  3. In a small bowl, place the vinegar and honey. Stir until honey is dissolved. Add mint and salt. Stir.
  4. Pour vinegar mixture over salad; toss well.
  5. Chill at least a few hours before serving. This salad still will be crisp the next day.

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