Apple Bok Choi Salad

This recipe was brought to our attention by Suzanne Hutchinson, one of our members.  She says: “My husband never liked it [bok choi] when we would receive it through the fall/winter.  He never liked it when I did a quick stir fry for dinner using it up.  I finally took the time to plow through a bunch of new recipes to try to find one he liked rather than discard the bok choi which I would really hate to do.  We found this recipe early on in our search. It was especially nice when we have your delicious carrots too.  When I have almond milk, I use that, but nowadays I substitute milk without any loss of flavor.”

Cabbage works well as a substitute for bok choi in this salad.

This recipe has been adapted from


6 cups finely chopped bok choi
1 large apple, shredded
1 large carrot, shredded
1/2 cup chopped red onion
1/2 cup unsweetened soy, hemp, or almond milk
1/2 cup raw cashews or 1/4 cup raw cashew butter
1/4 cup balsamic vinegar
1/4 cup raisins
1 teaspoon Dijon mustard


Combine bok choi, apple, carrot and chopped onion in a large bowl.  

Blend milk, cashews, vinegar, raisins and mustard in a food processor or high-powered blender.  Add desired amount to chopped vegetables.