Bok Choy Salad

This image courtesy of Joseph DeLeo

Introduce yourself to this versatile Chinese white cabbage, a leafy green vegetable, found in mainstream groceries for this innovative salad that everyone will surprisingly enjoy.

NotesSpicy Advice:

A fail/winter member of the cabbage family, the flavor of bok choy is mild and slightly sweet with a gentle hint of cabbage. Only 30 calories a cup and good source of vitamins C and A and calcium

Makes6 servings



Recipe CourseAppetizer, Side Dish

Dietary ConsiderationEgg-free, Gluten-free, Halal, Kosher, Lactose-free, Peanut Free, Soy Free, Vegan, Vegetarian

MealDinner, Lunch

Taste and TextureCrisp, Fruity, Nutty, Savory

Type of DishFirst Course Salad, Salad


  • 2 bunches baby bok choy, cleaned and chopped or sliced (about 6 cups)
  • 1 bunch green onions, chopped
  • ¼ cup sliced almonds, toasted
  • 1 (8-ounce) can mandarin oranges, drained
  • 2 tablespoons olive oil
  • 3 tablespoons seasoned rice vinegar
  • 1 tablespoon plus 1 teaspoon sugar
  • 2 tablespoons low sodium soy sauce


  1. 1 In large bowl, combine bok choy, green onions, almonds and mandarin oranges.

  2. 2 In small bowl, whisk together olive oil, vinegar, sugar and soy sauce. Toss salad with dressing and serve.


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