Bok Choy Salad

Serves 6-8

Eaten raw, bok choy is surprisingly tender. This crunchy, sweet salad is high in calcium from the leafy greens, sesame seeds, and almonds.


2 T sugar

1 c slivered almonds

1/3 c sesame seeds

1 1/2lbs bok choy

6 green onions, thinly sliced



1/2 c thinly sliced green onions

3 T sesame seeds, toasted


Dressing Option 1:

3 T sugar

1/4c olive oil

2 T vinegar (cider, rice, or white wine vinegar)

2 T soy sauce


Dressing Option 2:

2 T minced ginger

2 T orange juice

2 T lemon juice

2 T sesame oil

1 T soy sauce

1 T rice vinegar

1 T honey



  1. Mix slivered almonds in a baking dish, and bake in a 350F oven for 7 minutes, until golden brown and toasted (alternatively, toast the nuts in a pan over medium heat). Set aside.
  2. Sprinkle 2 tablespoons sugar in an even layer over bottom of a pan set over medium heat. The moment the sugar is completely liquefied, add almonds, and sesame seeds, and stir to coat. Transfer mixture back to the bowl and let cool.
  3. In the same pan, bring the dressing ingredients to a boil: sugar, olive oil, vinegar, and soy sauce, whisking until sugar is dissolved. Add sliced green onions and remove from heat. Dressing can be used while warm or cool.
  4. Meanwhile, thinly slice the bok choy. Place in a large bowl, and toss with dressing. Just before serving, add the nut mixture. Toss well and serve immediately.