Best 3 Grilled Bok Choy Salad Recipes

**Grilled Bok Choy Salad: A Refreshing and Flavorful Dish**

Grilled bok choy salad is a delightful dish that combines the sweetness of grilled bok choy with the crunch of fresh vegetables and the tangy dressing. This salad is not only delicious but also versatile, as it can be served as a main course or a side dish. In addition to the grilled bok choy salad recipe, this article also includes recipes for a simple dressing, a spicy dressing, and a peanut dressing, allowing you to customize the salad to your taste preferences. With its vibrant colors and bold flavors, grilled bok choy salad is sure to impress your family and friends.

Let's cook with our recipes!

GRILLED BOK CHOY SALAD

Grilled Bok Choy Salad image

Provided by Food Network

Time 20m

Yield 4 servings for appetizer, 2 servings for entree

Number Of Ingredients 18

Ingredients

1 medium head bok choy
1/4 wedge purple cabbage or 5 leaves curly purple savoy cabbage
4 whole scallions
1 small can Mandarin orange segments (9 to 12 ounces), drained
1 cup chow mein noodles or 1 package dry ramen noodles, toasted in a dry pan
1/4 cup wasabi peas
1/4 cup chopped cilantro leaves
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
Orange Sesame Balsamic Dressing, recipe follows
1/4 cup orange juice
1/4 cup balsamic vinegar
1/4 cup olive oil
1 tablespoon toasted sesame oil
1 teaspoon grated fresh ginger root
1 teaspoon Asian hot mustard
1 red or green Thai chile, seeded and finely chopped, optional
Pinch kosher salt and freshly ground black pepper

Steps:

Heat a grill to medium-high heat.
Wash the bok choy, cabbage and scallions and shake to remove the excess water. Grill just until grill marks appear and become aromatic, about 30 seconds to 1 minute. Remove them from the grill to a cutting board. Julienne the bok choy and chop the cabbage. If using curly leaf cabbage. cut into chiffonade. Add the bok choy and the cabbage to a large salad bowl. Cut the scallions on the bias and add them to the bowl. Add the remaining ingredients and toss. Pour the Orange Sesame Balsamic Dressing over the salad, then toss and serve.
Whisk all the ingredients together in a glass or wooden bowl. Set aside until ready to use.
Yield: about 1 cup

GRILLED SHRIMP, PEA SHOOT, AND BOK CHOY SALAD WITH ASIAN REDUCED FAT DRESSING

Grilled Shrimp, Pea Shoot, and Bok Choy Salad with Asian Reduced Fat Dressing image

This is the tastiest shrimp salad without any guilt: only a trace of oil makes it perfect for serving any dieter. If you want to feel healthy, but enjoy your food, this is the salad for you. You may want to garnish with additional green onions and chopped peanuts, but I find that placing the shrimp on the top is garnish enough.

Provided by Karen Barris Calabro

Categories Salad Seafood Salad Recipes Shrimp Salad Recipes

Time 57m

Yield 4

Number Of Ingredients 18

Ingredients

1 cup grapes
½ cup fish sauce
2 tablespoons lime juice, or more to taste
1 ½ tablespoons minced garlic
1 tablespoon sweet chile sauce
½ teaspoon salt, or more to taste
1 teaspoon canola oil
1 pound jumbo shrimp, peeled and deveined
1 eggplant, diced
cooking spray
5 cups thinly sliced bok choy
1 ½ cups pea shoots
1 cup shredded carrots
½ cup thinly sliced cucumbers
¼ cup chopped fresh mint
¼ cup chopped cilantro
¼ cup chopped roasted peanuts
¼ cup chopped green onions

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Place grapes in a food processor or blender; process until pureed. Whisk pureed grapes, fish sauce, lime juice, garlic, chile sauce, and salt together in a bowl until dressing is well combined.
Spoon about 2 tablespoons dressing and oil into a bowl; add shrimp. Reserve remaining dressing for the salad. Refrigerate shrimp until chilled and marinated, 15 to 20 minutes.
Place eggplant in a roasting pan and spray with enough cooking spray to coat.
Roast eggplant in the preheated oven until browned, about 15 minutes. Transfer eggplant to the reserved dressing.
Preheat an outdoor grill for high heat and lightly oil the grate. Remove shrimp from marinade and discard marinade.
Cook shrimp on the hot grill until visibly pink on the bottom, about 3 minutes. Flip shrimp and cook until cooked through but not dry, 4 to 5 minutes. Remove shrimp from grill and allow to rest.
Combine bok choy, pea shoots, carrots, cucumbers, mint, cilantro, peanuts, and green onions in a large bowl; add eggplant with dressing and shrimp and toss well.

Nutrition Facts : Calories 276.3 calories, Carbohydrate 29.4 g, Cholesterol 172.6 mg, Fat 7.6 g, Fiber 8.6 g, Protein 27.1 g, SaturatedFat 1.2 g, Sodium 2879.4 mg, Sugar 17.2 g

SPICE RUBBED LAMB CHOPS HOISIN AND WITH GRILLED BOK CHOY SALAD

SPICE RUBBED LAMB CHOPS HOISIN AND WITH GRILLED BOK CHOY SALAD image

Categories Lamb

Yield 4

Number Of Ingredients 25

Ingredients

Spice Rubbed Lamb Chops Hoisin:
2 tablespoons ground star anise
2 tablespoons ground ginger
1 tablespoon ground coriander
2 teaspoons garlic powder
1/2 teaspoon chile de arbol
12 double-cut baby lamb chops
Canola oil
Kosher salt and freshly ground black pepper
1 cup hoisin sauce
1 cup fresh cilantro leaves, for garnish
1 cup fresh mint leaves, for garnish
Grilled Bok Choy Salad:
3 large heads bok choy, halved
Canola oil
Kosher salt and freshly ground black pepper
Vinaigrette:
2 tablespoons fish sauce
2 tablespoons rice vinegar
1 tablespoon freshly squeezed lime juice
1 to 2 teaspoons hot chile sauce, such as Sriracha
1 teaspoon soy sauce
Kosher salt and freshly ground black pepper
3 tablespoons canola oil
1 teaspoon sesame oil

Steps:

For the spice rubbed lamb chops hoisin: Combine the anise, ginger, coriander, garlic powder and chile de arbol in a bowl. Rub the spice mix onto the lamb chops. Heat a charcoal grill for direct heat or a gas grill for high heat. Brush the lamb with canola oil and sprinkle with salt and pepper. Grill the lamb until slightly charred on all sides and cooked to medium-rare, about 8 minutes total. Brush the lamb with the hoisin just before removing from the grill. For the grilled bok choy salad: Brush the bok choy with canola oil and sprinkle with salt and pepper. Grill the bok choy, cut-side down for about 4 minutes; flip, and grill another few minutes until the stems are crisp-tender. Chop the bok choy coarsely and put in a bowl. For the vinaigrette: Whisk the fish sauce, vinegar, lime juice, chile sauce and soy sauce and sprinkle with salt and pepper in a bowl. Whisk in the canola and sesame oil. Toss the vinaigrette with the grilled bok choy salad; taste and season with salt and pepper. Place the lamb on a platter and scatter with the cilantro and mint over the top. Serve with the grilled bok choy salad.

Tips:

Choose the right bok choy: Look for heads that are firm and have deep green leaves. Avoid any that are wilted or have yellow or brown spots.
Prepare the bok choy properly: Trim the root ends and any tough outer leaves. Cut the bok choy into quarters or halves, depending on the size of the heads.
Grill the bok choy over high heat: This will help to char the leaves and bring out their smoky flavor. Be sure to cook the bok choy until it is tender but still has a bit of crunch.
Make the dressing ahead of time: This will allow the flavors to meld and develop. You can store the dressing in the refrigerator for up to 5 days.
Serve the salad warm or cold: Grilled bok choy salad is delicious served warm or cold. If you are serving it cold, be sure to chill it for at least 30 minutes before serving.

Conclusion:

Grilled bok choy salad is a healthy and flavorful dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a new salad recipe, give grilled bok choy salad a try!