• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Salads with Anastasia logo
  • SALAD RECIPES
  • COLLECTIONS
  • DRESSINGS
  • SALAD VEGGIES
  • ABOUT
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
Home » Best Winter Salads

Pak Choy and Blood Orange Salad

Made by Anastasia Papapetros - Serves 4 Filed Under: Best Winter Salads, Quick Salad Recipes, Salad Index, Salad Recipes By Ingredient, Salads by Diet, Salads by Season, Salads Recipes By Type, Salads with Fruit, Vegetable Salad, Vegetarian Salads

Share7
Pin6
Post
Share

If you haven't tried raw pak choy then you are in for a real treat in this salad, it is just wonderfully crunchy and tastes sooo fresh.

Jump to Recipe Print Recipe
A close-up of Pak choy salad in a mint bowl.

Raw, crisp pak choy with its slight cabbagey, spinach-like taste worked just beautifully with the juicy blood oranges and crunchy peanuts. The aromatic sesame dressing truly sealed the flavour deal.

A salad that comes together fairly quickly so would be good for weeknight dinners.

In This Post:
 [hide]
  1. You Will Need
  2. Step-by-Step Instructions
  3. Serving Suggestions  🍽
  4. Tips and Questions
  5. Try Some More of Our Asian Style Salads
  6. Recipe Card

You Will Need

Labelled ingredients needed to make pak choy salad.

Step-by-Step Instructions

Step 1 - Prepare the Vegetables and Oranges

Rinse the pak choy or baby bok choy under cold running water. Remove any wilted or damaged leaves and trim off and discard the bottom of the bulb.

Washing pak choy under cold water in the sink.

Cut each pak choy in half and the slice on the diagonal into
1 cm (½ inch strips). Transfer to a large mixing bowl.

Diagonally cutting pak choy on a wooden board with a knife.

Wash and peel the carrots, cut off the tops and ends then slice into ribbons using a y-peeler or vegetable peeler. Transfer to your mixing bowl.

Aerial view of carrots of being cut into ribbons with a peeler.

Peel your blood and navel oranges, remove the pith and any pits that you come across, then dice. Transfer to your mixing bowl.

Dicing peeled blood oranges on a wooden board with a knife.

If you are using the green onions, wash them, remove the root ends and any damaged leaves, then slice thinly on the diagonal. Transfer to your mixing bowl.

Hands diagonally slicing green onions on a wooden board.

Step 2 - Toast the Seeds

Preheat your oven to 180oC (350oF).

Place them on a baking tray lined with baking in the middle section of your oven and roast until golden brown (approximately 8-10 minutes) be careful not to burn them.

Make them out of the oven and allow to cool.

Toasted sesame seeds on a lined baking tray.
Cook's Note: If you make a cup or more at a time you can keep your toasted seeds in a glass jar and store in your fridge to use the next time you need them.

Step 3 - Shake-up the Vinaigrette

In a clean glass jar place the oils, rice vinegar, soy sauce, the honey and the cooled sesame seeds.

Shake until emulsified this means that the ingredients will combine and become a smooth mixture.

Shaken sesame seed dressing in a jar.

Step 4 - Assemble Your Salad

Once you've got all your ingredients ready in the bowl, go ahead and pour in that delicious dressing.

Prepared pak choy salad ingredients in a white bowl.

Add the sesame seeds, add a pinch of salt and pepper, and then give it all a good mix. Taste it, and adjust the seasonings to your liking.

Mixing pak choy salad in a white bowl with tongs.

Arrange in a salad bowl, scatter the peanuts on top to garnish. Serve and enjoy.

Pak choy salad in a mint bowl with chopsticks and sesame seeds in a small bowl on the side.

Serving Suggestions  🍽

This flavour-packed Asian style salad partners well with any grilled firm-fleshed fish such as salmon, swordfish or tuna, also great with char siu pork or 5-spice chicken.

Try pak choy salad with your next stir-fry or as a nice change at a barbecue. We served ours with some Asian style baked salmon for a quick family dinner.

Tips and Questions

The Difference Between Bok Choy and Pak Choy

Pak choy is also referred to as Shanghai bok choy. It has light-green, spoon-shaped leaves and pale yellow-green stalks. You will also find baby pak choy which is smaller and much more tender.

Bok Choy literally means “white vegetable” in Cantonese. It has leaves that are dark-green, tender and crisp, while the stalks are white, crunchy, firm and juicy. It has a mild flavour similar to chard.

PAK CHOY & BOK CHOY SIDE BY SIDE

So, the difference is that pak choy has light green leaves and stalks while bok choy has white stalks and darker green leaves.

Make Ahead Tips for Pak Choy Salad

  • You can prepare your vegetables and dressing the day before and simply assemble just before serving.
  • If you keep your carrot curls in water and strain just before adding to your salad it will give them some added cool crunch.
  • This salad should be eaten fresh as the leaves will become soggy if left out for too long.

How to Food Prep This Salad

  • To food prep this salad for your lunches just keep the dressing separate and add to your salad just before serving.
  • Great with some grilled chicken breasts or store-bought char siu pork slices or even some tinned black beans as a vegan option.

Try Some More of Our Asian Style Salads

An aerial view of Thai Asian Slaw in a black bowl with orange chopsticks.
THAI ASIAN SLAW
An aerial vie of roasted Chinese eggplant salad on a white plate with red chopsticks.
CHINESE EGGPLANT SALAD

Recipe Card

Pak choy salad in a mint bowl with chopsticks and sesame seeds in a small bowl on the side.

Pak Choy and Blood Orange Salad

Pak choy is wonderfully crunchy and fresh when raw, which worked just beautifully with the juicy blood oranges and crunchy peanuts.
Print Recipe Pin Recipe Rate this Recipe
Prep Time: 10 minutes minutes
Cook Time: 0 minutes minutes
Total Time: 10 minutes minutes
* Times are an estimate and will depend on your skill level
Course: Salad
Cuisine: Asian Inspired
Keyword: Easy
Servings: 4
Calories: 324kcal
Author: Anastasia Papapetros
Toggle to prevent your screen from going dark
Equipment
  • Y-peeler or vegetable peeler
Ingredients
For the salad…
  • 320 grams pak choy or baby bok choy1 (1 bunch)
  • 120 grams carrots (1 medium)
  • 280 grams blood oranges (2 medium)
  • 140 grams orange (1 medium)
  • 2 green onions (optional)
  • 1 tablespoon sesame seeds toasted
  • Sea salt and cracked black pepper.
For the sesame vinaigrette…
  • 3 tbsps neutral oil
  • 3 tbsps Asian sesame oil
  • 3 tbsps rice vinegar
  • 1 tablespoon thin soy sauce
  • 1 tablespoon sesame seeds (toasted)
  • 1 teaspoon black sesame seeds (or Nigella seeds)
  • 1 teaspoon honey
For the garnish....
  • 2 tbsps peanuts or cashews (roasted)
Metric - Imperial
Instructions
  • Rinse and trim your pak choy then slice on the diagonal.
  • Rinse, peel and trim your carrots. Then cut into ribbons with a Y-peeler or vegetable peeler.
  • Peel all your oranges first, then cut into medium dice.
  • If you are using the green onions, trim them then slice thinly on the diagonal.
  • Add all the vinaigrette ingredients in a glass jar and shake until emulsified.
  • Pour your dressing over your salad, add the sesame seeds, season then toss until combined. Taste and adjust seasonings according to your taste.
  • Arrange in a salad bowl, scatter the nuts on top to garnish and serve.

Notes

  1. You may use baby bok choy or baby choy sum instead of the pak choy in this salad as they are similar. 
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories: 324kcal | Carbohydrates: 21g | Protein: 5g | Fat: 26g | Saturated Fat: 4g | Sodium: 327mg | Potassium: 570mg | Fiber: 5g | Sugar: 14g | Vitamin A: 8882IU | Vitamin C: 95mg | Calcium: 189mg | Iron: 2mg
Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!

Share7
Pin6
Post
Share

More Best Winter Salads

  • Asian wombok salad with a chilli garnish on a black platter with bok choy leaves and chillies on the side.
    Asian Wombok Salad
  • Lentil sweet potato salad in a white bowl with sweet potato halves and coriander/cilantro sprigs on the side.
    Lentil Sweet Potato Salad
  • Riced cauliflower salad in a black bowl sitting on a black white board.
    Riced Cauliflower Salad
  • Honey Harissa Carrots on a white plater with baby carrots on the side.
    Honey Harissa Carrots

About Anastasia Papapetros

Anastasia has been passionate about cooking since she was eight years old, and hasn't left the kitchen since! With over a decade of experience running her own coffee shop and catering business, Anastasia has developed a true love for salads - especially for family get-togethers and friends' functions. She's the go-to for bringing the perfect salad to any occasion!

Reader Interactions

Comments

    5 from 2 votes (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Robyne says

    July 24, 2022 at 7:31 pm

    5 stars
    Really NICE way to use my favourite vegetable and seeds. Thank you...

    Reply

Primary Sidebar

Photo of Anastasia.

Hi, I'm Anastasia! Let me show you how to transform your salads from boring and limp to bright, fresh and exciting using in-season fresh produce.

More about me →

Our Latest Posts

  • Green and red cabbage, broccoli and Brussels sprouts cooked, cut and raw on a wooden surface.
    What Goes Well With Cabbage

  • Three different types of cabbage halves with a shreds in front on a wooden board.
    How to Cut Cabbage for Slaw

  • A pile of different types of cabbages.
    Discover 10 Cabbage Varieties (NEW)

  • Kale Greek salad on a white plate with a blue napkin on the side.
    Kale Greek Salad

Welcome

ANASTASIA FROM SALADS WITH ANASTASIA

Hi, I’m Anastasia,
Let me show you how to transform your salads from boring and limp to bright, fresh and exciting using in-season produce.

  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Looking for a recipe?

Greek Salad Collection

NARROW PICS OF VARIOUS GREEK SALADS WITH A TEXT OVERLAY

Cheesy Salad Collection

Various salads with cheese and a text overlay.

Green Salad Collection

VARIETY OF GREEN SALADS WITH TEXT OVERLAY

Asian Salads

ASIAN SALAD COLLECTION WITH TEXT OVERLAY

Footer

↑ back to top

About

  • About Me
  • Terms & Conditions
  • Privacy Policy
  • Accessibility Policy
  • Site Credits
  • Contact Me

Get our guide for common salad fails and their fixes...

Recipes & Tools

  • Salads
  • Dressings
  • Spices & Condiments
  • Salad Tools
  • How to Guides
  • What's in Season

Copyright © 2024 · Salads with Anastasia · All Rights Reserved

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsOKAY
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are as essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
SAVE & ACCEPT

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.