Crunchy Baby Bok Choy Salad

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If you’ve never tried to eat bok choy raw, now’s your chance.  This tender green is super crunchy, light and refreshing and makes for a delicious salad.

Paired with almonds and sunflower seeds, this salad is chock full of heart healthy fats so it’s super satisfying on it’s own but can easily be bulked up by adding some shredded chicken as well.

Want more bok choy recipes?  Check out this 15 Minute Bok Choy Soup and my Bok Choy + Ginger Stir Fry.

Print Recipe
5 from 6 votes

Crunchy Baby Bok Choy Salad

Prep Time15 mins
Total Time15 mins
Servings: 2 servings
Author: Dani Spies


  • 3 baby bok choy halved and thinly sliced (5 cups)
  • 3 scallions thinly sliced
  • 1/4 cup sliced almonds
  • 1/4 cup sunflower seeds
  • 1 tbsp. extra virgin olive oil
  • 1 tbsp. toasted sesame oil
  • 1 tbsp. honey
  • 1 tbsp. low sodium soy sauce
  • 1 tbsp. red wine vinegar


  • Combine bok choy, scallions, almonds, and sunflower seeds in a large bowl. Set aside.
  • In a small bowl combine extra virgin olive oil, sesame oil, honey, soy sauce and red wine vinegar. Whisk together.
  • Drizzle the dressing over the salad, toss and enjoy!
Course: DIET, LUNCH, salad + dressing
Cuisine: Asian, gluten free, low carb + keto, vegan, vegetarian