Recipe: Grilled Bok Choi & Asian Greens Salad with Sesame Ginger Dressing

In Season Recipes of the Week from Honest Eats Farm

I was lucky to have seen this recipe demonstrated at Tillian Farm Development Center as an event for Honest Eats Farm, by Chef Rebecca Waldron from Busch’s Fresh Food Market.

A tasty way to use all of spring’s greens on the grill – check out Ruhligs Produce at our market to get some of the key ingredients!  I added spinach and kale, and green onions are a great addition too!

Grilled Bok Choi & Asian Greens Salad With Sesame Ginger Dressing

Serves: 4-6


3 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon honey
2 teaspoons grated fresh ginger
3 tablespoons Toasted Sesame Oil
1-2 heads Bok Choi
2 teaspoons olive oil or grapeseed oil
1 teaspoon kosher salt
4 cups mixed delicate greens (such as spinach), rinsed and spun dry


Preheat the grill on high heat.

Combine the rice vinegar, soy sauce, honey, ginger and sesame oil in a bowl and whisk to combine. Set the dressing aside.

Slice the bok choi in half lengthwise, leaving the stem end intact. Rinse the bok choi thoroughly under cold running water to remove dirt, grit or sand.

Drizzle the bok choi with the olive oil.

Place the bok choi, cut side down on the grill surface. Grill the bok choi for 4-6 minutes or until the greens are browned but not burned. Remove the bok choi from the grill.

Place the cleaned greens in large bowl. Coarsely chop the warm grilled bok choi and place it over the greens in the bowl.

Pour the dressing over the salad and toss to combine.

Created for Honest Eats Farm by Chef Rebecca Wauldron