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Bok Choy and Mango Salad

October 5, 2014

I made a kale caesar not too long ago, and my husband quipped, "Oh, I guess I'll get in my time machine back to 2012 when kale salads were all the rage." What a jerk, huh? Admittedly, kale's 15 minutes are up, though, and so here's an also-healthy alternative (read about all the health benefits of bok choy here.) And actually, for salad, I think boy choy trumps kale because the stalks have that great crunch. Plus, the miso dressing-- similar to the ubiquitous one I love at Japanese restaurants--is also healthy (to read about the health benefits of miso, click here).


The greens and bean sprouts are hearty, so you can dress the salad a bit ahead of time, too).



For about 4 servings



  • 4 heads baby bok choy, or 1 large head of "regular"-- the stalks and leaves separated

  • 1 mango, peeled, pitted and diced

  • 1/2 red onion, sliced, salted and douced with rice wine vinegar for 15 minutes to quickly pickle it, then drained

  • 1 cucumber, peeled and thinly sliced

  • a couple of handfuls of  mung bean sprouts 

For dressing:

  • 1 heaping tablespoon of white miso paste

  • 1 tablespoon of rice wine vinegar or lemon juice

  • 1 teaspoon of fresh ginger, minced



  1. Slice the bok choy stalks thinly on the bias. Cut or tear bok choy leaves into bite-sized pieces. 

  2. Scatter the other salad ingredients over the bok choy .

  3. Make the dressing: Whisk the miso, ginger and vinegar or lemon juice together and taste. If it is too sharp (or thick), add water, a few drops at a time to mellow and thin. 

  4. Toss the salad with the dressing and serve.




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