Bok Choy “Chop Chop” Salad

Bok Choy is a great base for salads and a great way to use up leftover vegetables you have hanging around in your refrigerator. This isn’t really a recipe, it’s just ‘here’s how I did it, now you make it with what you have’ method.

I needed a big salad for a pot-luck BBQ so I took my “week 2 CSA share” of salad worthy ingredients and chopped them up. I used my bok choy, pea shoots, haukari turnips, and some walking onions leftover from week 1 CSA share.

Here they are all chop-chopped up.

Chopped Vegetables

I had some avocado, macadamia nuts, red onions, and cucumbers in my refrigerator so I added those with an Asian salad dressing, just whisk this all together and pour over your salad.

  • 1/3 cup rice vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon grated peeled ginger
  • 3 tablespoons olive oil
  • 3 tablespoons toasted sesame oil

Salad with Dressing

This is one of those salads that travels well and is good the next day.

Have a great week, now go play with your food!

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This entry was posted in 2013, Bok Choy, Recipes, Salads-Spring-Summer. Bookmark the permalink.