5.0 from 15 votes
Baby Bok Choy Salad
This fresh Bok Choy Salad features a colorful combination of juicy pears, crisp veggies, and tamari-roasted pumpkin seeds. It's paired with a zesty ginger-turmeric dressing that's so good you'll want to put on everything! Enjoy as a side dish, or add your favorite beans, lentils, or whole grains for a complete meal.
Prep Time
25 mins
Cook Time
25 mins
Total Time
30 mins
Servings: 6 servings
Calories: 136 kcal
Course:
Salad
Cuisine:
Asian
Ingredients
- ⅓ cup raw pumpkin seeds
- 2 teaspoons tamari or soy sauce
- 1.5 pounds baby bok choy approx. 4 small heads
- 2 small pears
- 1 Tablespoon lemon juice
- 2 medium carrots
- half of a small red onion, thinly sliced soak in cold water for a few minutes if needed
- 1 batch Ginger-Turmeric Dressing tap for recipe, OR use the dressing included below
Alternative Dressing:
- 2 Tablespoons Tahini
- 1 Tablespoon each olive oil, rice vinegar, lime juice, and 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.
Cup of Yum
Notes
- If prepping in advance, combine bok choy, pears, carrots and onion in an airtight container. Add the seeds and dressing just before serving.
- Once bok choy salad is tossed with dressing, it's best consumed within 1 day. Keep refrigerated.
- Nutrition values are per serving and include ginger-turmeric dressing.
Nutrition Information
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%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 136
% 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.