Apple Bok Choy Salad

This recipe was brought to our attention by Suzanne Hutchinson, one of our members.  She says: “My husband never liked it [bok choy] 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 choy 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.”

Note that later in the week, we may substitute Cabbage for Bok Choy.  The cabbage will be good instead of bok choy in this salad.

This recipe has been adapted from


6 cups finely chopped bok choy

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 choy, 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.

meal or course
brunch, buffet, first course, lunch, salad, side, vegetable dish