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.
For 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
Make 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.
For the Lemony Baby Bok Choy, Apple and Miso Salad, you’ll need
- baby bok choy
- 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) ⇒
Cut 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.
Take 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.
Add 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.
Mix 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.
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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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