Lemony Baby Bok Choy, Apple and Miso Salad

by Dorothy Reinhold on May 27, 2021

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Lemony Baby Bok Choy, Apple and Miso Salad is a light, bright, sweet, tangy and crunchy salad or slaw with Asian inflections from miso and black sesame seeds. The apple adds welcome sweetness and more crunch.

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, whatever form you wish. The stems add crunch and texture, the leaves add softer greenery, and the whole is much more than the sum of the parts.

Kale has had its day, arugula has had its day…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 my kitchen (apples, shallots, Meyer lemon), favorite flavors (sweet Miso dressing) and fanciful colors (green bok choy, red apple, black sesame seeds).

How to make Lemony Baby Bok Choy, Apple and Miso Salad

First, gather your ingredients. If you are making your own dressing, start that first. If you are using store-bought dressing, skip right to making the salad.

Ingredients for Sweet Miso Dressing -- maple syrup, tamari, rice vinegar, grapeseed oil, white miso and sesame oil on a marble countertopFor the Sweet Miso Dressing, you’ll need

  • neutral oil (I’m using grapeseed, but you can use canola, vegetable, safflower, etc.)
  • rice vinegar
  • white miso paste
  • maple syrup (or honey or agave or sweetener of your choice)
  • lower-sodium tamari (this salad is gluten-free, and tamari helps keep it that way! Or use lower-sodium soy sauce. There is plenty of salt in the miso.)
  • black sesame seeds

Sweet Miso Dressing ingredients in a glass jar against a marble countertop, ready to blendMake the dressing by tossing all ingredients into a wide-mouth jar (or at least a jar that your immersion blender stick will fit into. I like how arty the oil and vinegar look inside the glass.

Ingredients for Lemony Baby Bok Choy Apple and Miso Salad -- bok choy, apple, lemon, shallot, black sesame seeds and dressing, on a marble countertopFor the Lemony Baby Bok Choy, Apple and Miso Salad, you’ll need

  • baby bok choy Galeos Miso Sesame Seed Dressing
  • a Fuji apple (or other crisp variety)
  • shallot (or use a scallion)
  • lemon juice (I used Meyer lemon juice, but regular lemon juice is fine)
  • Sweet Miso Salad Dressing (either make it using the recipe included here, or perhaps buy Galeos brand if you want to buy the dressing) ⇒

Cutting baby bok choy on a white cutting board with a chef's knife alongsideCut the stem off, separate the leaves and chop the baby bok choy. You can see I have chosen to dice it rather small. Suit yourself as to the size. I like a chopped salad, rather than ungainly big pieces of greens flopping around.

Chopping an apple in a small dice on a white cutting board, with a chef's knife alongsideTake the stem off, remove the core, and chop the apple. I leave the skin on for nutrition and color. Again, I’ve chosen to dice it the same size as the baby bok choy.

Aerial view of chopped baby bok choy, apple and shallot in a white mixing bowlAdd bok choy, apple, and finely minced shallot to a mixing bowl. If you don’t have a shallot, finely slice up a green scallion. You want a tiny bit of sharpness from some kind of oniony thing.

Baby bok choy and apple salad with lots of black sesame seeds sprinkled on top on a square white plate on a bright green placematMix with the dressing, and toss on a handful of black sesame seeds for garnish. Yes, you could use regular tan sesame seeds if that’s all you have; black ones are particularly pretty, though.

That’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.

Chopped salad speckled with black sesame seeds piled into a white bowl sitting on a marble counterlad easy recipe on ShockinglyDelicious.comDig in!

Lemony Baby Bok Choy, Apple and Miso Salad

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: Serves 4 or so

Lemony Baby Bok Choy, Apple and Miso Salad

Lemony Baby Bok Choy, Apple and Miso Salad is a light, bright, sweet, tangy and crunchy salad or slaw with Asian inflections from miso and black sesame seeds. The apple adds sweetness and more crunch.


  • Salad
  • 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 a Meyer lemon but a regular lemon is fine)
  • 2-3 tablespoons Sweet Miso Salad Dressing (recipe below, or use Galeos brand if you want to buy the dressing)
  • .
  • Sweet Miso Dressing ingredients
  • 6 tablespoons neutral oil (I used grapeseed oil, but you could use canola, vegetable, safflower, etc.)
  • Scant 3 tablespoons rice vinegar
  • 4 teaspoons white miso paste
  • 1/2 teaspoon sesame oil
  • 1 tablespoon maple syrup (or honey or agave)
  • 1 teaspoon lower-sodium tamari (or lower-sodium soy sauce)
  • A few pinches black sesame seeds


  1. If you are making your own Sweet Miso Dressing, do it now. Combine all dressing ingredients in a wide-mouth jar, and whirl using an immersion blender stuck into the jar. Or whirl the dressing in your blender. Set aside. If you are using store-bought dressing, go on to the next step.
  2. 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 the apple and then finely chop it; add it to the bowl. Peel and finely mince the shallot (or thinly slice the whole scallion using both white and green parts); add to the bowl.
  3. Add lemon juice and stir to combine (this will coat the apple and prevent it from darkening, and it also gives the salad a lemony spark).
  4. Add prepared Sweet Miso Dressing and toss to lightly coat salad. (If you made your own dressing, there will be some left over.) Place salad in a pretty serving bowl and garnish with a few pinches of black sesame seeds.
  5. 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.
  6. Serves 4.


Recipe source: Dorothy Reinhold | Shockingly Delicious


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Want another recipe to use baby bok choy?

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This recipe for Lemony Baby Bok Choy, Apple and Miso Salad was originally published March 19, 2012 and the post has been refreshed and republished today.

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