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Bok Choy Salad

If you're looking for a tasty vegetable for stir-fries, grilling, or salads, try bok choy. Bok choy is especially delicious when eaten raw. Just slice it up, toss with a light dressing, and enjoy.

  • Servings: 4
Bok Choy Salad

Source: Martha Stewart Living, July 2009


  • 4 teaspoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon toasted sesame oil
  • 3/4 teaspoon sugar
  • 5 cups sliced, raw bok choy (any type; about 1 1/2 pounds)
  • 2 tablespoons chopped cashews


  1. Whisk together 4 teaspoons rice vinegar, 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, and 3/4 teaspoon sugar in a bowl. Toss in 5 cups sliced, raw bok choy (any type; about 1 1/2 pounds). Top with 2 tablespoons chopped cashews.

Cook's Note

Which kind of bok choy to choose? Dwarf, flowering, Shanghai, or mature? And there are even more types of these Asian cabbages -- all mild-flavored and interchangeable in recipes.

Reviews (2)

  • colina999 2 Apr, 2014

    Totally easy and delish! I added a few tablespoons of sriracha hot sauce and it was a nice addition for those who like a little heat :)

  • ehguy11 18 Jun, 2009

    Couldn't be easier! I used a locally grown bok choy from a farmer's market. It was excellent!

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