Tatsoi Salad with Bok Choy, Daikon, & Oranges

Tatsoi salad with bok choy, daikon, and tiny oranges makes a lively accompaniment to many types of 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.

Tatsoi Salad’s key ingredients

Tatsoi is a leafy green of the brassica family, with dark green spoon-shaped leaves. Best known for its use in Asian cuisines, it has a mild flavor and plenty of eye appeal, making it perfect for using raw in salads or quickly wilted down in stir-fries. 

You may come across tatsoi in small bunches, connected by tender stem (which is also usable), or, if harvested young, in separate leaves. Both are good and can be used interchangeably. It shares the impressive array of nutrients as other dark leafy greens. See the full nutrition profile of tatsoi.

Bok choy is the term bok choy to somewhat generically describe either the larger kind with the crisp white stalks and dark leaves more commonly found in western supermarkets, 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.

Recipe is adapted from Wild About Greens by Nava Atlas.

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Yield: 6

Tatsoi Salad with Bok Choy, Daikon, & Oranges

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Prep Time 20 minutes

Total Time 20 minutes

Ingredients

• 4 to 5 ounces tatsoi (1 bunch, or smaller leaves; larger leaves can be sliced)
• 4 to 5 stalks bok choy, with greens, thinly sliced, or 2 good-size baby bok choy, sliced
• 1 cup daikon radish, peeled and cut in half lengthwise, then into thin, half-circles
• 1 cup green sprouts, such as pea shoots
• 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.

If you like this salad of leafy greens and citrus, you may also enjoy …

Orange and Watercress Salad with Bok Choy or Belgian Endive

Here are more plant-rich salads & sides.