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Wisconsin Parent

Mary's Corner: Asian Bok Choy Salad

Feb 09, 2016 11:55PM ● By Mary Cody
After the dense, savory foods of winter, it’s nice to brighten things up with fresh flavors of distant seasons. That’s what we bring you: an Asian salad with bright and zesty flavors and satisfying crunch. 

The star of this salad is bok choy, a nutrient-rich Chinese cabbage with juicy white stalks and dark green leaves. It’s rich in vitamins and omega-3 fatty acids and contains more than 70 antioxidants. In fact, bok choy is now being used to study cancer prevention.

For the dressing, you’ll see that to balance the acidity of vinegars, we add the natural sweetness of honey. Here’s an insider tip for measuring honey: moisten your measuring cups first with water, oil or an egg to keep it from sticking. You’ll get more precise measurements.

Dressing ingredients:

  • 1/2 cup olive oil 
  • 1/4 cup white vinegar 
  • 1/3 cup honey 
  • Pinch of white pepper
  • 3 tablespoons light soy sauce 

Salad ingredients:

  • 2 bunches baby bok choy, cleaned and sliced 
  • 1 bunch green onions, chopped (white and green parts)
  • ¼  cup slivered almonds, toasted 
  • ¼ cup craisins
  • ½ (6-ounce) package chow mein noodles 

In a glass jar with a lid, mix together olive oil, white vinegar, honey, white pepper, and soy sauce. Cover and shake until well blended. Combine the bok choy, green onions, almonds, craisins, toss with dressing. Divide salad on 4 plates and top with chow mein noodles.



Mary Cody is the owner of Mary's Restaurant and Maggie's Lounge in Onalaska.