Bok Choy & Tuna Salad
serves 2
The whole idea for serving bok choy raw in a salad came about, as most of my best ideas do. I had some bok choy that needed eating up and I felt like salad. Too easy.
I just love the texture of raw bok choy. It’s super fresh and crunchy without being too watery. So good.
1 tablespoon rice wine or sherry vinegar
1 tablespoon dijon mustard
1 bunch bok choy, well washed
1 can tuna in oil (185g / 6oz), drained
1. Combine vinegar and mustard with 3 tablespoons extra virgin olive oil. Season.
2. Dry bok choy on paper towel and slice super fine, crosswise. Toss in the dressing
3. Flake tuna over the salad and serve.
Prepare Ahead?
The bok choy will wilt but not as quickly as lettuce so this could be made hours ahead and kept in the fridge.
Leftover Potential
Will keep for a week or so in the fridge. The texture will change but it will still be edible.
Variations
carnivore – replace the tuna with shredded cooked chicken breast or a BBQ chicken.
vegan / vegetarian – avocado would be my first veggie choice in this salad. Or try replacing the tuna with grilled eggplant.
more substantial – hungry people might like to use two cans of tuna instead of just one.
different greens – try other asian greens such as pack choy or chinese broccoli. Or go for kale or baby spinach as your greens instead.
chilli – I like to use tuna canned in chilli oil and toss the chillies into the salad for a hot surprise.
Problem Solving Guide
too bland? – give the dressing a little more seasoning. And don’t be afraid to go for more mustard.
short on time – just roughly chop the bok choy instead.
can’t find sherry or rice wine vinegar – lemon juice is a great substitute or any white wine or champagne vinegar.
gritty salad – bok choy likes to harbour bits of dirt in between the leaves so be extra careful to thoroughly was the leaves.
Serving Suggestions
Great as a simple lunch salad. You could also skip the tuna and serve as a fresh crunchy side salad as a change from a boring old green salad.
________________
back to: The 5 Habits of Healthy Cooks Overview page.
Add to my Old Favourite Recipes
Great quick lunch meal. I had baby boy choy, delicious. I also added some green cabbage, my husband loves raw cabbage. It was a bit sharp, maybe I didn’t add enough veggies. I have a newfound love for bok choy. I will be taking this for lunch.
It’s my fave way to eat bok choy Denise!
If it was too sharp, you might be better to cut back on mustard and/or vinegar in your dressing. Or use more veg as you suggested!
Jx
This was great on all counts: quick and simple to make, pretty to look at, crunchy texture, good for you, and refreshingly light and yummy to eat! I looked up bok choy afterwards and enjoyed learning that it’s such a nutrient rich vegetable.
Yay Melanie! I bought some bok choy from the markets today and now I know what I’ll do with it 🙂
Raw bok choy is now my all time favorite green in salads! So good! The stems create that crunch and the leaves provide ‘I’m-so-healthy’ vibe. They have an added bonus of not wilting quickly.
Thanks!
Yum Cassie!