Baby Bok Choy Salad
User Reviews
5
Baby Bok Choy Salad
Description
The Baby Bok Choy Salad uses roughly chopped baby bok choy paired with thin pear slices, crisp carrot strips, and thinly sliced red onion. The pumpkin seeds are pan-roasted with tamari to add a savory crunch and richness. The salad is dressed in either a bright ginger-turmeric dressing or an alternative tahini-based dressing layered with citrus, vinegar, and maple syrup.
The combination results in a refreshing, textured salad with mild bitterness from bok choy balanced by the sweetness of pears and the earthiness of pumpkin seeds. Mild soaking of onion reduces sharpness if desired.
For preparation, vegetable components can be mixed and stored before serving while seeds and dressing are added just prior to eating. The salad is best consumed within a day after tossing with the dressing to maintain freshness.
Ingredients
- ⅓ cup pumpkin seeds raw
- 2 teaspoons tamari or soy sauce
- 1.5 pounds baby bok choy approx. 4 small heads
- 2 small pear
- 1 Tablespoon lemon juice
- 2 medium carrot
- half of a small red onion soak in cold water for a few minutes if needed, thinly sliced
- 1 batch Ginger-Turmeric Dressing tap for recipe, OR use the dressing included below
Alternative Dressing:
- 2 Tablespoons tahini
- 1 Tablespoon each olive oil
- 1 Tablespoon each rice vinegar
- 1 Tablespoon each lime juice
- 1 Tablespoon each maple syrup
- 1 clove garlic grated
- black pepper to taste
Instructions
- For the pan-roasted pumpkin seeds: Heat a large skillet over medium-low heat. Once hot, add pumpkin seeds in a single layer. Stir occasionally, and once they begin to pop stir more frequently so they don't burn. If the seeds are browning too quickly, reduce heat to low. Stirring frequently, cook until most of the seeds are golden, about 5 minutes. Drizzle the tamari around the pan, and immediately stir to distribute. Transfer the seeds to a plate to cool.
- Prepare one of the salad dressing options, and set aside.
- Trim the ends of the baby bok choy, and wash well. Pat dry, and chop into bite-sized pieces. Core the pears and slice thinly. Toss with lemon juice to delay browning. Peel and slice the carrots and red onion. If the onion seems a little strong, soak in cold water for a few minutes, then drain.
- Combine the bok choy, pears, carrots, and red onion in a large serving bowl. Toss with dressing, and season with salt and pepper, if desired. Sprinkle the seasoned pumpkin seeds on top and serve.
Notes
- Combine bok choy, pears, carrots, and onion in an airtight container if prepping ahead; add seeds and dressing just before serving.
- Consume the salad within one day after dressing to preserve freshness and texture.
- Lightly soak the red onion slices in cold water to reduce sharpness if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 136 kcal
% Daily Value*
| Calories | 136kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Cholesterol | 0mg | 0% |
| Sodium | 202mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 8098IU | 162% |
| Vitamin C | 55mg | 61% |
| Calcium | 167mg | 17% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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