Bok choy (pak choi) salad is a quick and easy, Asian-inspired side dish that's refreshing, crunchy, and tangy. This recipe is gluten-free and soy-free with a vegan option.
Shanghai bok choy has leaves that are smoother and oval-shaped, with light green stalks (like in the picture above). Regular bok choy has long white stalks with crinkly deep green leaves.You can also use baby bok choy, but because they're smaller in size, you'll need a larger quantity.Make It Your Way: Substitutions & VariationsNo cucumber? - sub red, yellow, or orange bell pepper.No fennel? - you can also use apple.No green onion? - use cilantro/coriander leaves or just omit completely.No peanuts? - add roasted cashews or almonds.Make it nut-free - use roasted pepitas or sunflower seeds.Make it vegan - omit the fish sauce and add an equal amount of soy sauce, tamari, or coconut aminos to keep it soy-free.No rice vinegar? - sub apple cider vinegar, white wine vinegar, or champagne vinegar.Add-ins - to bulk it up you can add cooked and cooled ramen noodles and cooked protein of choice to make it more of a main dish.