Bok Choy
Photo Credit: Serge Philippi

Bok Choy Salad

Bok Choy is usually stir-fried, but this open-leaf cabbage is also very suitable for a salad.

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Bok Choy

Bok Choy Salad

Bok Choy is usually stir-fried, but this open-leaf cabbage is also very suitable for a salad.
Course: Salad
Keyword: bok choy, salad recipes
Servings: 4


  • baking tray lines with baking paper
  • 8 skewers


  • 1 pounds and 2 ounces boneless, skinless chicken thighs
  • 2 limes
  • 1 garlic clove
  • 1 tablespoon grainy mustard
  • 1/4 cup honey
  • 2 1/2 tablespoons brown sugar
  • 1/4 cup sunflower oil
  • 2 1/4 ounces pecans
  • 1 bunch bok choy
  • 2 shallots
  • 3 1/2 fl oz coconut milk
  • 3 tablespoons rocket (arugula) cress or other micro herbs


  • Dice the chicken thigh fillets. Squeeze the limes. Finely chop the garlic. In a bowl, mix the chicken with the garlic, mustard, three-quarters of the lime juice, half the honey, 1 tablespoon of the sugar and half the oil. Cover and leave to marinate in the fridge for at least 1 hour.
  • Preheat the oven to 400°F. Heat all but 2 teaspoons of the remaining honey with the remaining sugar in a saucepan over low heat. Spread the pecans on the lined baking tray. Pour the honey-sugar mixture over the pecans and toss to coat well. Sprinkle with a little sea salt. Roast the nuts for 5 minutes; make sure they don't get too much color. Set aside to cool and harden.
  • Cut the leaves and stems of the bok choy into strips. Chop the shallots.
  • Thread the marinated chicken onto the skewers. Heat the remaining oil in a frying pan over medium-high heat. Fry the chicken for 6-8 minutes, until golden brown and cooked through.
  • Mix the coconut milk with the remaining lime juice and honey. Toss the bok choy and shallot through the dressing.
  • Divide the salad among four plates. Sprinkle with the cress and place the chicken skewers on the salads. Sprinkle with the pecans and pepper to taste.


salad cookbook
Excerpted from Salad: 100 Recipes for Simple Salads & Dressings by Janneke Philippi, photography by Serge Philippi. Smith Street Books © 2022
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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