A must-try baby bok choy salad with herbed tofu! It's super simple and easy, coming together in just a few minutes. It's loaded with different flavors, packed with nutrients, and it's super crunchy!
Lovely, discover this baby bok choy salad made with herbed tofu and make it your own as you throw in some other ingredients that you love!
Ever heard of bok choy?
Bok choy, also known as pak choy or bulk choy is a small plant in the Chinese cabbage family.
It has deep green leaves, with white stem-like swiss chards, and both the stem and leaves are edible. Bok choy can also be found in purple color though not popular!
I'm happy to find bok choy in my farmers' market, as we have come to love it in salads. To make this bok choy salad, I used herbed tofu, cherry tomatoes, purple daikon radish, chioggia beet (pink beet), apples, and cornichons.
Choose Pusa Gulabi/purple long radish for their spicy flavor that's not sharp and aggressive like the black radish, especially if you're serving this salad to kids.
I suggest you use balsamic vinaigrette as I find it brings a sweet flavor without overwhelming the other ingredients, making every crunchy bite of this salad delicious. However, you can use a creamy dressing of your choice.
I like using herbed tofu for more flavor and to add some proteins, its tenderness calms the sharp flavor of cornichons.
Is bok choy healthy?
- Yes, bok choy is high in vitamin C that acts as an antioxidant.
- Bok choy belongs to the cruciferous family, the same as broccoli, cabbages, kale, and cauliflower. Cruciferous are known for their cancer-fighting properties.
- Bok choy has high-beneficial compounds like flavonoids, glucosinolates, amino acids, vitamins, and minerals.
- To get the best nutrients from bok choy, consider using both purple and green as some nutrients like anthocyanin (red, blue, purple color) are mostly found on colored bok choy while absent in green pak choy.
- Bok choy is high in fiber that helps during digestion.
What parts of bok choy do you eat?
- Baby/young bok choy is perfect for salad as its leaves are young and soft compared to mature.
- For the baby bok choy, you can eat the whole plant, just chop off the base.
- The stems contain water and are soft to chew.
The mature bok choy is good when slightly cooked.
How does bok choy taste like?
- If you happen to taste baby bok choy leaves, you'll feel they taste like cabbage, but not a strong flavor though! However, you'll rarely feel this taste when you mix bok choy with other ingredients.
- Nevertheless, this mild cabbage flavor increase as the bok choy mature, that's why mature bok choy is better when cooked.
Can I make this salad in meal pre?
- Absolutely! green bok choy leaves are firm and they hold well in a salad even two days later.
- On the contrary, the purple bok choy leaves are fragile and wither very fast. So consider leaving them out if keeping this salad for a day or two.
- I suggest leaving out the apples as well for they will oxidize quite easily, add them just at the moment you're serving this salad.
I hope you'll love this baby bok choy salad with herbed tofu. It's full of nutrients that are beneficial to your body. Customize it to your liking by adding avocados, cucumbers, chickpeas, or lettuce.
If you make this salad, please let me know by leaving a comment here below. Till next, let's keep healing.
My love to you, Githu.
More healthy salads for you
- Super simple beet salad with butternut
- Smoky cauliflower and potato salad
- Creamy vegan potato salad
- Sweet radish salad with fresh coconut
A must try baby bok choy salad with herbed tofu
- Chopping board
- Chef knife
- vegetable peeler or mandolin
- Salad bowl
- 4 small bowls
- Salad spoons
- serving platter
- small mason jar with a lid
- 5 tablespoons cold-pressed sunflower oil
- 3 tablespoons balsamic vinegar
- ½ teaspoon whole sea salt
- 1 tablespoon dry oregano
Ingredients for bok choy salad
- 4 purple & green baby bok choy
- 2 cups small cherry tomatoes
- 150 gm herbed tofu
- 4 small pieces of cornichon (chopped)
- 1 small purple daikon/pusa gulabi or any radish of your choice
- 1 small chioggia beetroot/golden beet
- 2 medium apples
- Mix all the ingredients in a mason jar
- Close with a lid and shake vigorously to mix
- Set aside
Baby bok choy salad
- Clean all the veggies and fruits
- Separate the bok choy leaves from their stems. Set the leaves aside,
- Chop the bok choy stems thinly and put them in a small bowl,
- Cut the tofu into small cubes, place these in another small bowl
- Using a peeler/mandolin slice the beet and daikon, put the slices in a small bowl. (you only need a few slices)
- Slice/cut apples into cubes, place them in a small bowl,
- Chop the cornichon into tiny pieces,
- In a big salad bowl, put the bok choy leaves and toss them with a little amount of vinaigrette. Arrange the leaves on a serving platter.
- In the same salad bowl, mix all the rest of the bok choy ingredients and add 2-3 tablespoons of balsamic vinaigrette.
- Toss together to mix using salad spoons, taste to adjust the salt, serve these on the bok choy leaves, as shown on the photo.
- Enjoy this salad with a piece of homemade bread. Bon appetit.