• Lemony Baby Bok Choy, Apple and Miso Salad

    by Dorothy Reinhold on March 19, 2012


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    Baby bok choy is just so cute. It begs to be experimented with in salads and slaws of all kinds.

    The fact that it is one of the healthiest, most nutrient-dense greens around doesn’t hurt, either, nor does its flexibility — it can be quickly stir-fried, grilled or eaten raw, whichever form you wish. The stems add crunch and texture, the leaves add welcome greenery, and the whole is much more than the sum of the parts.

    It is in line for the throne, after kale’s reign is over, perhaps. Baby bok choy will be the next big green thing. You heard it here first.

    This fresh baby bok choy salad came together based on what was in the kitchen (apples, shallots, Meyer lemon), favorite flavors (sweet Miso dressing) and fanciful colors (green bok choy, red apple, black sesame seeds).

    Lemony Baby Bok Choy, Apple and Miso SaladThat’s it! Use your own creativity and employ the produce hanging around at your house to make this one your own. Don’t over think it.

    Dig in! 

    Recipe: Lemony Baby Bok Choy, Apple and Miso Salad

    Summary: A light, bright, sweet and crunchy baby bok choy salad or slaw with Asian inflections from miso and black sesame seeds. The apple adds sweetness and more crunch.

    Ingredients

    • 2-4 heads baby bok choy (use your judgment, depending on size)
    • 1 large Fuji apple (or other crisp variety), skin left on
    • 1 shallot (or use a scallion)
    • 1 teaspoon fresh lemon juice (I used Meyer lemon)
    • 1-2 tablespoons Miso salad dressing (Galeos brand preferred, or use your favorite)
    • A few pinches black sesame seeds

    Instructions

    1. Clean, dry and chop bok choy into a small dice, using both the crunchy stalks and the green leaves. Place in a large salad bowl. Core and finely chop apple; add it to the bowl. Peel and finely mince the shallot (or thinly slice the scallion); add to the bowl.
    2. Add lemon juice and stir to combine (this will prevent the apple from darkening, and gives the salad a spark).
    3. Add prepared Miso dressing and toss to lightly coat salad. Place salad in a pretty serving bowl and garnish with a few pinches of black sesame seeds.
    4. This is best dressed right before you serve it. If you dress it ahead of time and let it sit, it will wilt, which is not the end of the world, but will reduce the crunch factor from the bok choy.
    5. Serves 4.

    Quick notes

    Galeos Miso Sesame Seed DressingDressing: I have called for Galeos Miso Sesame Seed Dressing, because it is our family favorite, but please use whatever is your favorite. Don’t let the lack of Galeos stop you from making this!

    Jade Baby Bok Choy in packageGreens: To make it even faster, use Jade Asian Greens brand baby bok choy, which is washed and ready to use.

    Preparation time: 10 minutes
    Diet type: Vegetarian
    Diet tags: Gluten free
    Number of servings (yield): 4
    Culinary tradition: Asian-influenced
    My rating 5 stars:  ★★★★★ 

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