I am waxing poetic here and already musing about the end of our farmers market and missing it. Alas, November 5 marked the last day of the market.
One of our market managers (a volunteer position that is totally under appreciated, I am sure), sent out the final email of the season with a great recipe and recommendation for raw bok choy.
So, when we visited the vendors last weekend, I had to buy some very cute baby bok choy.
Linda from our local market writes:
I found a dressing for raw bok choy salad. Now, I like bok choy hidden in soups…after all, it is green and very good for you, but I haven’t figured out how to enjoy it raw. This dressing is pretty good. Try it. I had it on raw bok choy with cucumbers and tomatoes and a bit of sliced chicken last night.
Well, of course, as I was going through the refrigerator to see what I could throw together for dinner, I found the lonely bok choy.
At least it will get utilized and not composted!
It didn’t look too worse for wear so I decided to whip up this dressing.
Here is recipe word-for-word from that final email:
Dressing for Raw Bok Choy Salad
From Linda at the Farmers Market1 T. garlic chopped fresh garlic1 T. fresh grated ginger (I keep ginger in my freezer so I always have it available)2 T. soy sauce (organic with no wheat protein)
Juice of a lemon
1 T. raw honey
1 T. sesame seeds (I used black & white sesame seeds)
Generous dash of cayenne pepper
1/2 t. toasted sesame oil (a little goes a long way)
olive oil to taste (I used just 1 tablespoon) you don’t need muchWhisk or put it in a food processor
What a great tip on freezing ginger.
I didn’t have any lemons so I used 2 T. of rice wine vinegar. And, for the cayenne pepper I used 1/2 t. of sriracha (because we love it!) I stuck all the ingredients in the blender and emulsified it.
I used all this divine baby bok choy and one cucumber (also left over from the final FM of the year.) This is a great dressing recipe for all sorts of greens. We had it for dinner and it was delicious.
Another veggie dinner.
What’s the deal? Another vegetarian meal for us? That is highly unusual but it has been delicious.
The dressing def has an Asian flare-perfect for bok choy! I need to spread my dressing horizons b/c I go for Italian 99% of the time and it’s getting boring.
Eliot, I happen to adore bok choy and my preference is to eat it raw – so I’m very excited about this post! Love that you’ve dressed it up with a honey lemon dressing and a nice zing from the ginger. Sounds heavenly…
I love bok choy, it’s so pretty and I love the crunch. I freeze my ginger also. Next time I’ll have to try a salad instead of my usual stir fry or soup.
I love bok choy, but have only eaten it cooked — steamed and in stir frys. I am anxious to try it raw, and your recipe looks yummy, thanks!
I’ve never eaten raw bok choy, but I love all the flavors in this salad, so I can only imagine how fabulous it tastes!!! Have a fabulous Thanksgiving week, my friend!!!
U2! I am making this again for lunch today—family is already here—yeah! Will add some tomatoes and try that out. May try some shredded chicken too.
Hi Eliot, I wanted to let you know that if you’re interested in ever coming to one of our Vintage Mixer events we’d love to have you! Just email slcfoodie at gmail and let Heidi know that you’re interested! Thanks for visiting the blog! PS… I need to try your bok choy salad asap!
Wow – the dressing sounds AMAZING! Thanks for sharing and please thank Linda!
That dressing does sound wonderful and perfect for the bunch of kale in my fridge too. 😉
I love how simple this is to make, quick, refreshing and super healthy. Ahh, soon the farmers markets will be opening once again and winter will go sleep, hooray for spring.
When I reposted this for the leafy GreensLove, I thought to myself, “Why haven’t I started some bok choy seeds?”
Great, quick salad! The dressing looks fantastic. Definitely going to try this 🙂
That dressing is good on a lot of stuff—stir fried veggies, rice, regular lettuce salad or spinach.