Food & Cooking Recipes Salad Recipes Bok Choy Salad 3.3 (104) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 4 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. Ingredients 4 teaspoons rice vinegar 1 tablespoon soy sauce 1 teaspoon toasted sesame oil ¾ teaspoon sugar 5 cups sliced, raw bok choy (any type; about 1 ½ pounds) 2 tablespoons chopped cashews Directions 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 Notes Which kind of bok choy to choose? Dwarf, flowering, Shanghai, and mature are all mild-flavored and interchangeable in recipes. Print