Add bright colours and flavours to your diet with this healthy baby bok choy salad made with oranges and Asian pears. Tossed with an amazing ginger-orange dressing, this salad is vegan, paleo and Whole30 compliant!
❤️ Why you'll love this recipe
- Baby Bok Choy Salad with Ginger Orange Dressing is on the menu today to bring colour to your meal!
- Have you tried raw baby bok choy? I usually add it to a stir-fry, but did you know that it's delicious raw as well?
- This crisp, crunchy, leafy Chinese cabbage has stellar nutrient qualities too. It's high in a host of nutrients, including essential vitamins and minerals, antioxidants, omega-3's and zinc.
- It's more tender than kale and offers a healthier alternative to lettuce in salads.
- But this salad adds much more than just colour and nutrition. The ginger-orange dressing adds another dimension and it must be tasted to be believed! It's a perfect match for any Asian-inspired salad you might make and once you try it, you'll be hooked.
🛒 Ingredients and substitutions
You'll find a complete list of ingredients with amounts in the recipe card below. But before we get to the full recipe for this baby bok choy salad with Asian pears here are a few notes about some of the key ingredients.
- bok choy: for a salad, I like to choose the tender baby bok choy or the Shanghai bok choy. Both are tender when they're fresh.
- orange: any variety of oranges will be delicious in this salad. Choose a navel orange, or Cara Cara, mandarin, Satsuma, tangerine or whatever is in season.
- Asian pear: also known as apple pear, these have a mildly sweet flavour and a crisp texture. If Asian pears are not available, any firm pear such as Bosc, Anjou or Forelle will be a good substitute.
- red bell pepper: adds a beautiful contrast in flavour and a crunchy texture to this healthy salad.
- red onion and green onion.
🔪 Instructions
Here's an overview of what you'll do to make this recipe perfectly. You'll find complete instructions in the recipe card at the end of this post.
- Start by combining the ingredients for the Ginger Orange Dressing then set it aside to allow the flavours to blend.
- Peel and section an orange, then peel, core and slice an Asian pear. Chop the boy choy into ribbons and slice the red pepper into thin strips.
- Slice the onions thinly, then add all the ingredients to a large bowl.
- When you're ready to serve this Asian-inspired bok choy salad, toss it with ginger-orange vinaigrette and enjoy!
👍🏼 Helpful Tip
If you're not serving this salad right away, either toss the Asian pears with a little lemon juice to prevent them from turning brown or add them to the salad just before serving.
❓You may be wondering . . .
Asian pears, also known as Apple Pears, Chinese Pears or Korean Pears, are sweet and crisp. They're round, not pear-shaped. Their skins are sometimes a little tough, so I peel them to add to salads.
They're available as imported fruit in stores, but they also grow locally later in the year. If you're lucky to have a friend with a tree, beg a few.
They're absolutely delicious, and they add natural sweetness and a crisp texture to salads or slaws.
Looking for more Asian pear recipes? You'll also love this Asian Pear and Cranberry Chopped Salad or this popular Asian Pear Slaw with Ginger and Lime.
🍽 This Baby Bok Choy Salad goes well with any Asian meal
Try this salad with any of the following chicken recipes:
- Crock Pot Sticky Chicken
- Instant Pot Sticky Chicken Thighs
- Asian Glazed Garlic Chicken
- Ginger Garlic Glazed Korean Chicken Skewers
- One Pan Spicy Miso Ginger Chicken Thighs
⏰ Storage Instructions
To store: Store the salad and the dressing separately in covered containers in the fridge.
Brighten your day with this healthy Baby Bok Choy Salad! Choose vegetables and fruits that contrasted in flavour and texture, like baby bok choy and red pepper, green and red onion, a sweet navel orange and a crisp Asian pear!
🗒 More healthy salad recipes
When you make this baby bok choy salad recipe, please leave a comment and a rating below. I love hearing from you! Thanks in advance. Subscribe to my newsletter and receive new recipes delivered straight to your inbox once a week.
Baby Bok Choy Salad with Ginger Orange Dressing
Ingredients
- 2 cups baby bok choy, chopped into ribbons
- 1 medium red pepper, thinly sliced
- ¼ cup green onions, sliced
- ¼ cup red onion, finely diced
- 1 large orange, sectioned
- 1 medium, apple pear (Asian pear) peeled, cored and finely sliced
Ginger Orange Dressing
- 1 teaspoon shallots, minced (optional)
- 1 teaspoon orange zest,
- ¼ cup orange juice, freshly squeezed
- ¾ to 1 teaspoon ginger, finely grated
- 2 tablespoons rice vinegar
- 2 teaspoon cilantro, finely chopped
- ¼ cup light-tasting oil, like avocado or grapeseed oil
- ¼ teaspoon sea salt, to taste
Instructions
- Start by combining the ingredients for the Ginger Orange Dressing then set it aside to allow the flavours to blend.
- Peel and section an orange, then peel, core and slice an Asian pear. Chop the boy choy into ribbons and slice the red pepper into thin strips. Slice the onions thinly, then add all the ingredients to a large bowl.
- If you're not serving immediately, add the Asian pear just before serving to prevent browning.
- Toss with ginger orange dressing and serve.
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