Crunchy, fresh, and uber-healthy bok choy takes on a new meaning when tossed with a generous helping of tahini-esque dressing. There was a time when we made this dish 3 or 4 times per week. I don’t get sick of it. It requires nothing more than a blender and a large bowl, involves no cooking, and is done in less than 10 minutes. Once you taste the tangy, sweet, creamy sauce, you’re going to want to put it on everything and dip everything in it.
Bok choy is such a versatile, inexpensive, healthy veggie. After we tried it for the first time, we started buying it ALL. THE. TIME. This salad became an staple, and so did this bok choy and mushroom tart, along with the recent addition of Asian soba noodle soup. As you can see, there’s not much you can’t do with bok choy.
This recipe, in particular, has a special place in my heart. We ate it all of the time because bok choy was cheap and we were broke – it’s still cheap and we’re still broke. It tasted so good that it didn’t really matter that we were eating it so much. At least we were getting our vitamin C, right?
On top of bok choy’s many charms, I also appreciate the simplicity of this dish. I think everyone can agree that cleaning multiple pots, pans, bowls, and spoons eventually gets old.
One bowl. One blender. Boom.
The last few times that we’ve made it, we’ve been adding super-thin sliced red cabbage to the mixture. It adds a beautiful contrast and some additional flavor and crunch. Carrots are another good addition, if cabbage isn’t an option. I recommend cabbage, for obvious reasons – see how pretty it looks?!
I could recommend this as either a main dish or as a side dish, depending on what your portion size looks like. Don’t let the fact that it is a “salad” fool you. A heaping bowl of this is more than filling enough to count as dinner all by itself. It would also be a tasty way to complement something crunchy and crispy like eggplant burgers or goat cheese stuffed quinoa nuggets.
Since it’s finally spring and summer is right around the corner, I’m thinking this is perfect for bringing along to Easter dinner, Memorial Day, and countless other warm weather gatherings.
10-Minute Healthy Bok Choy Salad with Creamy Tahini Dressing
A simple, mess-free recipe for bok choy salad with creamy, tangy tahini dressing. From start to finish, it’s ready in 10 minutes!
- Prep Time: 5 mins
- Cook Time: 5 mins
- Total Time: 10 minutes
- Yield: 8
- Category: Side Dish
- 2 heads of bok choy [chopped into 1/2″ pieces]
- 3 cups of thin-sliced red cabbage
- 1 tbsp. sesame seeds
- 6 tbsp. sesame seeds
- 4 cloves of garlic [minced]
- 2/3 c. white wine vinegar
- 4 tbsp. raw honey
- 4 tbsp. olive oil
- 4 tbsp. tamari soy sauce
- Wash bok choy and cabbage and prepare as instructed above.
- Combine bok choy, cabbage, and sesame seeds in a large bowl and toss together to combine.
- Add ingredients for the dressing to a high speed blender and blend until the consistency is creamy and thickened.
- Pour dressing over the salad and toss until everything is well-coated.
- Serve in bowls or on plates and enjoy!