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Mango Bok Choy Salad

My kids LOVE this salad and anytime kids like something, you know it's a win. Bok choy is one of our favorite greens. It's delicious raw in a salad, cooked in a stir fry or soup, or just lightly steamed. Give this salad a try and bok choy may become a favorite for you too.

Mango Bok Choy Salad

  • 4 small heads bok choy

  • 1 red bell pepper, sliced and chopped in shorter pieces

  • 1 mango, diced

  • 1 large avocado, diced

  • 2 small green onions, sliced

  • 1/4 cup loose cilantro, minced

  • Sesame seeds, optional


  • 2 Tbsp. Raw Apple Cider Vinegar

  • 4 tsp. Fresh Lime Juice

  • 3 Tbsp. plus 1 tsp. Organic, Pure Maple Syrup

  • 2 Tbsp. High Quality Soy Sauce

  • 2 1/2 tsp. Organic Toasted Sesame Oil

  • 2 Tbsp. Organic Extra Virgin Olive Oil

1. Mix dressing ingredients together in a jar. *See notes

2. Thinly slice each bok choy, starting with the dark green end. Continue slicing until you reach the thick base at the very bottom of the bok choy. Discard the base and place sliced boy choy in a salad spinner or colander to rinse and dry.

3. Add pepper, mango, avocado, green onions, and cilantro to the bok choy.

4. Toss with dressing and garnish with sesame seeds if desired.

5. Store extra dressing in fridge.


If you're not familiar with RealTaste seasonings, it's my line of organic seasonings with no unnatural fillers--just beautiful real, dried food. Each seasoning blend can be used for a wide variety of things. My goal was to create blends that would make healthy food preparation faster, easier, tastier and more economical by eliminating the need to buy a bunch of spices and seasonings. Zen can be used to make a healthy ramen broth, season meat, seafood, vegetables and as a basic seasoning salt.

This will store in the fridge for about a month, so go ahead and make a big batch.

Add minced garlic, finely grated ginger and crushed red chili flakes for variety.

The dressing is a little thinner than some store bought versions because it doesn't have unnatural thickeners, thank heavens! If you use high quality extra virgin olive oil, it will solidify in the fridge and thicken up the dressing a bit as it chills. I like to make up a big batch and keep it in the fridge for a month to use for other salads and dishes.

Add black beans and/or shrimp to make a main course salad. You could also toss in a little quinoa for extra fiber and nutrition.

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