A healthy salad bursting with flavor that’s made on the grill. This Miso-Sesame Grilled Bok Choy Salad is vegan, gluten-free, and a perfect meal for a Summer day!
Nutritious Bok Choy
Bok choy, also known as pak choi, is a type of Chinese cabbage that is easy to prepare and is great in curries, stir-fries, soups, salads, and more.
This crunchy cruciferous green vegetable is full of fiber, vitamins, minerals and other nutrients and is a tasty and healthy addition to any plant-based diet. It can be shredded and eaten raw, steamed, sauteed, or grilled like it is for this easy summer salad.
Although traditional large bok choy can be grilled and chopped for this salad, we like to use baby bok choy. When chopped in half, they are easy to grill and are an ideal size for serving. Plus, they’re cute!
A Nutty & Tangy Homemade Salad Dressing
However, probably the best part of this recipe is the quick and easy homemade dressing. It takes only 2 minutes to prepare and it will have you craving this salad. Really!
The sesame and ginger pair together so well and the zesty and tangy lime juice and vinegar add a pop of brightness. But then, the miso paste takes this simple dressing to another level with its salty umami flavor. Additionally, you will have extra to add to your salads throughout the week. Yay!
WHAT YOU WILL NEED:
- Baby Bok Choy – Peppery with a crunch. Bok choy is the best green for grilling.
- Chinese Eggplant – Tender eggplant makes this salad filling enough to be a meal.
- Red Bell Pepper – Raw sweet peppers give a brightness to this salad your mouth will love.
- Cashews & Sesame Seeds – Packed with protein. These nuts and seeds add a lot to this salad but don’t overpower.
- Green Onion – Subtle onions sprinkled on top of this salad brings life to the flavors of the ingredients.
- Miso-Sesame Salad Dressing – Tangy and nutty this dressing is packed with umami which will keep you going back for bite after bite.
FAQ & Grilled Bok Choy Salad Tips:
What does bok choy taste like?
- The greens are reminiscent of spinach with a slight peppery flavor and the white stalks are mild with a terrific crunch.
Is bok choy bitter?
- Yes, slightly. However, with the added smokiness from the grill and with the subtly sweet miso-sesame ginger dressing, it minimizes the natural bitterness of the green.
- Brush the bok choy and eggplant with a little oil prior to grilling. The oil will allow the vegetables to nicely brown and provide deep rich flavor. But a little goes a long way so no need to overdo it.
- Place the stem of the boy choy above the hottest point of your grill. This will allow it to cook more evenly without overly burning the greens.
- We recommend adding the dressing individually for each serving. Then store any leftover salad separately from the dressing in airtight containers in the refrigerator. Both will last for up to five days.
A Savory Salad on the Grill
This crunchy grilled salad hits all the marks. It’s good for you, easy to make, and it’s absolutely delicious. This beautiful miso-sesame grilled bok choy salad is a great appetizer for entertaining or it can be a light and healthy summer meal.
Finally, if you have made this recipe, we would love to hear what you think! Please comment down below and be sure to rate the recipe. ⭐️⭐️⭐️⭐️⭐️ Thanks so much!
Miso-Sesame Grilled Bok Choy Salad
- Prep Time: 10 min.
- Cook Time: 15 min.
- Total Time: 25 min.
- Yield: 2 Servings 1x
- Category: Salad
- Method: Grill
- Cuisine: Chinese
- Diet: Vegan
A healthy vegan salad bursting with flavor that’s made on the grill. This Miso-Sesame Grilled Bok Choy Salad is perfect for a summer day.
- 2 Tbsp Liquid Aminos
- 2 Tbsp Rice Vinegar
- 1 Tbsp Sesame Oil
- 1 Tbsp Miso Paste
- 1 inch Piece of Fresh Ginger (Peeled and Grated)
- 2 Cloves Garlic (Grated)
- 1 Tbsp Lime Juice
- 1/4 tsp Red Pepper Flakes
- 8 Small Bok Choy (Sliced in half Lengthwise)
- 1 Chinese Eggplant (Sliced Thin into Circles)
- 3 Mini Sweet Red Peppers (Sliced into Circles)
- 2 Green Onion (Sliced Thin)
- 1 Tbsp Sesame Seeds
- ¼ Cup Cashews (Chopped)
- In a small bowl combine all of the dressing ingredients and whisk to combine. Set aside.
- Prepare all of the produce as directed above. Using a small amount of oil (we used sesame oil) brush the bok choy and eggplant slices.
- Grill the eggplant until nicely grilled on each side. Grill the bok choy cut side down until it is nicely browned.
- On a platter, arrange the grilled bok choy and top with the sliced peppers, grilled eggplant, green onion, cashews and sesame seeds. Finally pour a small amount of dressing over the salad.
- Serve and Enjoy!
- Leftovers can be refrigerated in an airtight container for up to 5 days.
- The baby bok choy can be substituted for 2 large traditional bok choy, if needed. However, you will want to cut it into bite sized pieces after grilling to make it more manageable to eat.
Keywords: Grilled Bok Choy Recipe, Miso-Sesame Grilled Boy Choy Salad, Vegan Grilled Salad Recipe
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