Bok Choy & Kale Salad with Homemade Sesame Dressing

Bok Choy & Kale Salad with Homemade Sesame Dressing

Can you say healthy? This is probably the healthiest recipe that I’ve ever made. If I only ate this for the rest of my days, I would be… really healthy. I tried to come up with something more clever but it just wasn’t coming to me. Regardless, this salad is a good choice. As such, I want to dedicate it to my friend David over at That Moment In who is a vegetarian and is always trying to find vegetarian substitutes for all my meat-heavy recipes. This one’s for you.


So, I kept getting more and more kale and bok choy in my weekly organics delivery and I had no idea what to do with it all. A girl can only make so many stir frys. So I got to thinking about what else bok choy would be good for. Why not a salad? I used it instead of lettuce in my Taco Dip, so it only made sense. And kale works in a salad too… eureka! That’s where the idea was born and now here we are. I love this salad. I might even venture to say it is my favourite leaf salad. It’s that good. Make it yourself and let me know what you think.



  • 1 bunch kale
  • 5 baby bok choy bunches
  • 5 small/medium size carrots
  • 2 Mr. Noodle packages
  • Sesame dressing (recipe below)

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  1. Remove spines from your kale. The spine is the tough centre of the leaf. Cut away the leafy parts and then cut them into  small bite size pieces. Slice your bok choy into bit size pieces as well.
  2. Grate your carrots and mix it together with the bok choy and the kale. Set aside until ready to eat. The great thing about this salad is that the leafy parts (the kale and bok choy) won’t brown on the edges or wilt as quickly as lettuce so it will stay good in the fridge for up to 5 days.
  3. Add crumbled Mr. Noodle pieces to the salad before serving and mix with the sesame dressing. The Mr. Noodle adds a nice crunch to the salad but you can omit it if you’re being really healthy.
  4. Eat.

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Sesame Dressing

  • 1/2 cup sesame oil
  • 1/8  cup soy sauce
  • 1/8 cup honey
  • 2 teaspoons fresh puree ginger
  • 1 teaspoon puree garlic
  • 1/8 cup red wine vinegar

Add all the above ingredients together and whisk together really well until the oil is combined with the other ingredients. It will separate again as it settles so make sure you mix well before pouring over your salad.

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36 thoughts on “Bok Choy & Kale Salad with Homemade Sesame Dressing

      1. Hmmm I dunno. I guess it can’t hurt to try. With this recipe there doesn’t seem to be any chance of setting my kitchen on fire!!!

        Keep the healthy recipes coming, I just love looking at them! And the one day when I quit being so LAZY I’ll give on of them a try.

        I’ll let you know how I go!! 🙂

        Liked by 1 person

      1. My girlfriend likes most of the stuff I cook. It’s hard to find all the ingredients over here though, Please keep me in mind once in while when you post news ones!

        Liked by 1 person

  1. I’ve got a spanish Horror/thriller film on deck in the same vein as “Preservation”. Someone on the Preservation board recommended it and said it had a similar premise as Preservation, but it was way better. Hopefully. I will let you know if its worth checking out.

    Liked by 1 person

  2. This isn’t helping the fact that I only have some jello with fruit in it for breakfast…….


    Why is it so hard for me to type the word “crepes”?? I find that as difficult as trying to write the word “barbara” right the first time….


    Liked by 1 person

    1. I’ll bring you a nice breakfast 🙂 be there in 20 hours. Perfect for breakfast tomorrow!
      I always have trouble with words like that sometimes too. You’re no weirder than I am (that’s probably not comforting).


      Liked by 1 person

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