Apple Bok Choy Salad Recipes

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HEALTHY APPLE BOK CHOY SALAD



Healthy Apple Bok Choy Salad image

This Healthy Apple Bok Choy Salad is easily made with thinly sliced granny smith apples, bok choy, extra virgin olive oil, apple cider vinegar, and salt. Simple, easy to make, and amazingly sweet and tangy tasting!

Provided by 2 sisters recipes

Categories     Salads

Time 15m

Number Of Ingredients 5

2 Granny Smith apples- thinly sliced into sticks
1 bulb of Baby Bok Choy- washed, drained, spun, thinly sliced
1/4 cup apple cider vinegar
1/4 cup extra virgin olive oil
1/8 tsp. sea salt

Steps:

  • Always thoroughly wash the bok choy a few times. You may even need to rub off some of the soil on its large white bulbs. Drain in a colander. Then thinly slice them.
  • Place thinly sliced apples and bok choy into a large salad bowl.
  • Add the apple cider vinegar, olive oil, and salt.
  • Toss to combine. Refrigerate for at least 30 minutes up to one hour before serving. Best served chilled
  • Serves 6 to 8

Nutrition Facts : Calories 89 calories, Carbohydrate 7.9 grams carbohydrates, Fat 6.5 grams fat, Fiber 2.3 grams fiber, Protein 1.6 grams protein, ServingSize 1 serving, Sugar 5.5 grams sugar

YUMMY BOK CHOY SALAD



Yummy Bok Choy Salad image

This is hands down the best salad that I've ever had. It is definitely a family favourite, and I urge you to just give this one a try. You would think that raw baby bok choy would give this salad a bitter taste, but the dressing makes all the difference.

Provided by SYS1

Categories     Salad     Green Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 8

½ cup olive oil
¼ cup white vinegar
⅓ cup white sugar
3 tablespoons soy sauce
2 bunches baby bok choy, cleaned and sliced
1 bunch green onions, chopped
⅛ cup slivered almonds, toasted
½ (6 ounce) package chow mein noodles

Steps:

  • In a glass jar with a lid, mix together olive oil, white vinegar, sugar, and soy sauce. Close the lid, and shake until well mixed.
  • Combine the bok choy, green onions, almonds, and chow mein noodles in a salad bowl. Toss with dressing, and serve.

Nutrition Facts : Calories 458 calories, Carbohydrate 35.9 g, Fat 33.5 g, Fiber 3.7 g, Protein 6.4 g, SaturatedFat 4.8 g, Sodium 867.6 mg, Sugar 18.7 g

APPLE BOK CHOY SALAD



Apple Bok Choy Salad image

Provided by Joel Fuhrman, M.D.

Categories     Salad     Onion     Kid-Friendly     Low Cal     High Fiber     Wheat/Gluten-Free     Lunch     Raisin     Apple     Cashew     Carrot     Spring     Summer     Healthy     Vegan     Raw     Bok Choy     Vegetarian     Pescatarian     Dairy Free     Peanut Free     No Sugar Added     Kosher     Small Plates

Yield Serves 4

Number Of Ingredients 9

6 cups finely chopped bok choy
1 large apple, shredded
1 large carrot, shredded
1/2 cup chopped red onion
1/2 cup unsweetened soy, hemp, or almond milk
1/2 cup raw cashews or 1/4 cup raw cashew butter
1/4 cup balsamic vinegar
1/4 cup raisins
1 teaspoon Dijon mustard

Steps:

  • Combine bok choy, apple, carrot, and chopped onion in a large bowl.
  • Blend soy milk, cashews, vinegar, raisins, and mustard in a food processor or high-powered blender. Add desired amount to chopped vegetables.

BOK CHOY, CARROT AND APPLE SLAW



Bok Choy, Carrot and Apple Slaw image

Another recipe from the Everyday Food magazine (I modified for quantity). We tried this one tonight, and loved it. Another bonus was that it was very easy to prepare.

Provided by PanNan

Categories     Apple

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 8

3 heads baby bok choy
1 teaspoon coarse salt (divided)
1 apple, peeled and cut into matchstick pieces
1 carrot, peeled and cut into matchstick pieces
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons canola oil
1/2 teaspoon grated fresh ginger
freshly grated pepper

Steps:

  • Cut bok choy in half lengthwise.
  • Cut stem off as well as any bruised leafy tops.
  • Rinse each half thouroughly to remove any grit.
  • Slice each half crosswise into thin strips.
  • Place all in a colander.
  • Rinse lightly and shake until most of water has drained.
  • Coat top with 1/2 tsp salt, and cover with a plate that fits inside the colander.
  • Place a canned good on top of the plate to weigh it down.
  • Meanwhile place apple and carrot matchstick pieces in a medium bowl.
  • Add lemon juice, canola oil, and ginger.
  • Add bokchoy to the bowl with the apple and carrot.
  • Add 1/2 tsp coarse salt and some freshly grated pepper to taste.
  • Stir and refrigerate for at least 15 minutes before serving.

CRUNCHY BABY BOK CHOY SALAD



Crunchy Baby Bok Choy Salad image

Provided by Dani Spies

Categories     DIET     LUNCH     salad + dressing

Time 15m

Number Of Ingredients 9

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

Steps:

  • 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!

APPLE BOK CHOY SALAD



Apple Bok Choy Salad image

This delicious salad is from drfuhrman.com. I have simplified the instructions so it is a little easier to make. To chop bok choy: Trim the rough edge off the root ends of the bok choy, then cut across the stem just below the leaf. Slice the white stem portion into 3 or 4 lengthwise strips, then cut across to dice. Slice the leafy top crosswise and then cut each strip into 1 inch pieces.

Provided by Anne Sainz

Categories     Greens

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

16 ounces bok choy, chopped
1/4 cup raw smooth cashew butter or 1/4 cup peanut butter
1/2 cup soymilk or 1/2 cup hemp milk
1/4 cup balsamic vinegar
1/4 cup raisins
1 teaspoon Dijon mustard
1 large apple, peeled and sliced
1 large carrot, peeled and sliced
1/2 cup red onion, chopped

Steps:

  • Chop bok choy and set aside in a large bowl. If you haven't worked with bok choy before, see Anne Sainz's notes above.
  • Place cashews, milk, vinegar, raisins and mustard in food processor or high powered blender and combine until smooth.
  • Add apple, carrot and onion and process until chopped fine.
  • Add processed mixture to bok choy and mix well.

Nutrition Facts : Calories 199.5, Fat 8.4, SaturatedFat 1.6, Sodium 109.7, Carbohydrate 29.3, Fiber 4.2, Sugar 17.5, Protein 5.3

BOK CHOY, CARROT, AND APPLE SLAW



Bok Choy, Carrot, and Apple Slaw image

Use bok choy (also called Chinese white cabbage) to give slaw an Asian flair. Season the lemonydressing with fresh grated ginger.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Number Of Ingredients 8

1 pound baby bok choy (4 to 6 heads)
1 teaspoon coarse salt
1 peeled apple, cut into matchsticks
2 large shredded carrots
3 tablespoons fresh lemon juice
1 tablespoon vegetable oil
1 teaspoon finely grated peeled fresh ginger
Coarse salt and ground pepper

Steps:

  • Halve bok choy lengthwise; rinse under cold water to remove grit. Cut crosswise into thin strips; place in a large colander, and sprinkle with salt. Toss to coat. Top with a plate that fits inside colander; weight with a heavy object (such as a skillet or canned goods). Set aside in sink to drain.
  • In a large bowl, mix apple, carrots, lemon juice, vegetable oil, and peeled fresh ginger. Add bok choy; season with salt and pepper. Toss.

Nutrition Facts : Calories 82 g, Fat 4 g, Fiber 2 g, Protein 2 g

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