Bok Choy and Daikon Salad with Greens & Oranges

Bok choy and daikon salad with tender greens, sprouts, and tiny oranges makes a lively accompaniment to stir-fries and noodle dishes. It goes beautifully with many types of dishes, not just Asian-style specialties, and is a fantastic late winter-to-spring salad.

The flavor profile can be varied according to the type of dressing used. The finishing touches adding great flavor and texture to this salad featuring tatsoi greens are sprouts and toasted nuts. 

The recipe offers a choice of using bottled or homemade sesame ginger dressing (for a lovely Asian spin) or a drizzle of olive oil and lemon juice for a more neutral flavor. Here’s our easy recipe for Sesame-Ginger Salad Dressing.

Bok choy is the term somewhat generically used  todescribe either the larger kind with the crisp white stalks and dark leaves or baby bok choy. Either kind works well in this salad. Learn more in our Guide to Bok Choy.

Daikon: Slightly sweet and surprisingly juicy, daikon radish has a bite that’s milder than red radishes. It’s a radish that’s easy to love, and so versatile in the kitchen. Here’s more about daikon radish.

Ingredients for Bok Choy and Daikon Salad

• Tender greens (mizuna, tatsoi, or baby arugula), 4 to 5 ounces
• Bok choy (5 to 6 stalks from large bok choy; or 2 good-size baby bok choy)
• Daikon radish
• Green sprouts (pea shoots, broccoli sprouts, or other)
• Seedless oranges (3 small, like clementine); or one 15-ounce can mandarin oranges
• Slivered almonds or chopped walnuts (small amount)
• Freshly ground pepper
• Bottled or homemade Sesame-Ginger Salad Dressing (or olive oil with lemon or lime juice)

Recipe is adapted from Wild About Greens by Nava Atlas. Photos by Hannah Kaminsky, BittersweetBlog.com

Explore more …

• Bok Choy and Red Cabbage Salad with Snow Peas
• Orange and Watercress Salad with Bok Choy or Belgian Endive
• Bok Choy Salad with Apple and Carrot
• Delectable Plant-Based Bok Choy Recipes

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Yield: 6

Bok Choy and Daikon Salad with Greens & Oranges

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Bok choy and daikon salad with tender greens, sprouts, and tiny oranges makes a lively accompaniment to stir-fries and noodle dishes.

Prep Time 20 minutes

Total Time 20 minutes

Ingredients

• 4 to 5 ounces tender greens (mizuna, tatsoi, or baby arugula)
• 4 to 5 stalks bok choy, with greens, thinly sliced, or 2 good-size baby bok choy, sliced
• 1 to 1 1/2 cups daikon radish, peeled and cut in half lengthwise, then into thin, half-circles
• 1 cup green sprouts, such as pea shoots, broccoli sprouts, or other
• 3 small seedless oranges, sectioned, or a 15-ounce can Mandarin Oranges, well drained
• 1/3 cup toasted slivered almonds or chopped walnuts
• Freshly ground pepper to taste

Dressing

• Bottled or homemade Sesame-Ginger Salad Dressing (see link to recipe in Notes); or olive oil and lemon or lime juice to taste

Instructions

1. First, make sure the tatsoi and bok choy are well rinsed and free of the grit often clinging to the leaves. Then, make sure they’re dry before proceeding with the salad. Pat with paper towels, or better yet, use a salad spinner.
2. Combine all the ingredients (except dressing) in a serving container and toss together.
3. Dress as desired, then serve at once.
   

Notes

Here’s our easy recipe for Sesame-Ginger Salad Dressing.

Here are more plant-rich salads & sides.