Friday Foodspiration: Bok Choy Salad


Bok Choy – a type of Asian cabbage – has never gotten much love in my kitchen until recently.

After learning it’s such a powerful antioxidant, lowers inflammation, and improves digestion I’ve been looking for reasons to add it to my weekly grocery list. . . .and that’s how I came up with this Boy Choy Salad!

Like most greens, the baby version is less bitter and tough. For this reason, I used baby bok choy in the recipe where it is eaten raw. When cooked in a stir-fry, the regular version is fine. Both are packed with calcium, magnesium, potassium, sulfur, folic acid, and vitamin B6.



  • 4-5 bulbs Baby Bok Choy, washed and chopped

  • 2 cups Shredded Carrots

  • 1 cup Cucumber, chopped

  • 4 Scallions, chopped

  • 1/4 cup Sliced Almonds, toasted


  • 2 tbs Rice Wine Vinegar

  • 1 tbs Coconut Aminos

  • 2 tbs Swerve Sweetener

  • 1 tbs Fresh Ginger, zested

  • 1/4 cup Olive Oil

  • 2 tbs Sesame Seeds, toasted


  1. In a large bowl combine the salad ingredients.

  2. In a separate bowl whisk together the ingredients for the dressing.

  3. Add dressing to the salad and toss until combined. Optional – top with extra sesame seeds, almonds, or scallions.

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