Bok choy is one of those veggies that I never used to buy. I wasn’t sure how it would taste and I didn’t know what to do with it. Once I did start eating it, I was pleased to find it had a mild flavor and tasted great both raw and cooked. It’s a great addition to soups and stir frys as well as adding to a salad or in this case, making it the star feature of the salad.
Bok choy is also loaded in some great nutrients. Just one cup of shredded bok choy offers 52% of your daily Vitamin C and 62% of your Vitamin A, plus small amounts of magnesium, potassium, calcium, B6, and iron!
Meal Prep Notes
This salad can be prepped ahead. It’s best to not mix it all together if you aren’t going to be eating it that day or the next. To prep ahead, you can toast the almonds and then toss together the bok choy, shallots, sunflower seeds, & almonds. Store in a large container. Whisk together the sauce ingredients and store in a separate container. When ready to serve, mix all together to combine.
Bok Choy Salad
- 1/4 cup sliced almonds
- 4 cups thinly sliced bok choy (from 3-4 small or one large bok choy)
- 2 T minced shallots (one small shallot)
- 2 T sunflower seeds
- 1 T avocado oil
- 1 T red wine vinegar
- 1 T honey
- 1 T sesame oil
- 1 T coconut aminos
- 4-5 drops fish sauce
- salt to taste
- 1 T sesame seeds
- In a small skillet, toasted the almond slices until toasted and lightly browned. Stir often to prevent burning. Once they are toasted, set aside to cool.
- Toss together the sliced bok choy, shallots, and sunflower seeds in a large bowl.
- In a small bowl, whisk together the avocado oil, red wine vinegar, honey, sesame oil, coconut aminos, and fish sauce.
- Toss the toasted coconuts in with the bok choy mixture. Then, drizzle the dressing over the bok choy mixture and toss to coat. Season with salt to taste. Sprinkle with the sesame seeds & serve.