Easy, Fresh Bok Choy Salad Recipe with Asian Ginger Salad Dressing is super healthy. Gluten Free. Vegan


  • Dressing:
  • 1″ piece fresh ginger, peeled and quartered
  • 2 medium garlic cloves, peeled
  • 2 Tbs seasoned or regular rice vinegar or white wine vinegar
  • 1 Tbs hot Chinese mustard (look in the Asian section of any supermarket) or Dijon mustard
  • 1 Tbs lemon juice
  • 1 tsp soy sauce
  • 1/4 c sesame oil (olive oil works too)
  • pinch red pepper flakes
  • Salad:
  • 1/2 head bok choy, leaves torn and whites sliced on a diagonal
  • 5 green onions, chopped (stems too)
  • 3 mini bell peppers or 1 smallish bell pepper, sliced
  • 1 carrot, shaved with veggie peeler
  • 1/4 c plain roasted peanuts, crushed (for topping)


  1. To make the dressing, combine all the dressing ingredients in a food processor or power blender and puree completely smooth.
  2. Combine all the salad ingredients and toss. Top with dressing and peanuts. Makes 2 large salads.