We’re still in the first half of June and it’s hotter than Hades in Florida. The thermostat seems stuck in the mid-90s. I hope those people who complained our winter was “too cold” are happy now. I’m not. But I’m not here to vent; I’m here to talk about food. This is a good salad for a hot summer day.
Bok Choy Salad is not an original FOODalogue recipe. I first had it at a BBQ in New Hope, PA a few years ago and I was smitten! I don’t think it has its origins in the Far East but it borrows some of its ingredients and flavors. If you google ‘bok choy salad’, you’ll find the same recipe from various sources. (I don’t know its origin.) It generally includes butter and sugar which I prefer not to use. 
This is my version (well, it’s my version ‘today‘). Another time it may be different. Since it was to be the base for dinner, I decided tuna would be a good protein. 
Tuna Marinade/Salad Vinaigrette (blend all ingredients)
drizzle olive oil
drizzle rice vinegar
1/2 fresh lime juice
drizzle ponzu (soy) sauce
drizzle honey
sprinkle red chile flakes
1 tsp ginger
1 sm garlic clove
handful cilantro
1 star anise
Bok Choy Salad
1 head bok choy chopped
small piece red cabbage slivered
1/2 pack ramen noodles + 1/2 spice sack
toasted slivered almonds
1 stalk celery cut on angle
carrot julienned
kirby cucumber julienned
scallion minced
Other Ingredients
Sesame Seeds
Wasabi Sesame Oil
Coat tuna steak in marinade mixture and press into plate of sesame seeds (both sides). Place in very hot skillet and sear first side, flip and sear second side. (Whole process takes about 1 minute.)
Toast ramen noodles and slivered almonds in skillet with dry spice sack. Remove and set aside. Add bok choy, celery and red cabbage with a dash of rice vinegar and cook for a only a few minutes until vegetables just start to wilt. You want bite. Add S+P to taste and mix in noodles and almonds. Toss with leftover marinade/vinaigrette and top with chopped scallions and julienned carrot and cucumber.
Finishing Touch: Drizzle of Sesame Oil.
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Cooked to perfection and I like your bok choy salad. Great photo also.
Mouth watering recipe as always!
Ole me prima Juana! I read this with interest as I got ready for Saturday classes. Shall print and try out. Thanks,
Tu Prima “Aurora” Robin
Seared sesame tuna and vegies? How easy is this! I would have never thought to make it into a salad. Hope you’re enjoying your HOT weather…I’m quite enjoying the cooler nights here!
Joan – This is a wonderful medley of flavors and the tuna is cooked to perfection!
Ciao, Devaki @ weavethousandflavors
A great salad for these extremely warm days of early summer … what’s to come in July/August right?!
I love the flavors here … they go great together.
Never would have guessed you tried this first in little New Hope! Quaint place that. Yep, it is sooooo hot and humid here in Florida. And salad main dishes are wonderful. This one looks especially delicious – and healthy.
Joan, this looks like a great recipe. I really like Bok Choy and it’s very easy for me to get living in Chinatown. Thanks.
I’m enjoying your go-Asian phase, luv bok-choy, seared tuna and sesame seeds.
This is just the kind of food my husband would love and so would I. We are hot and just slightly hungry here in Nashville.
Absolutely a work of art – and nutritious and flavourful to boot. I love the way you cook, Joan, and hope your family knows how fortunate they are to have you!!!! I would love a neighbour like you close by to swap recipes with and to pop in and out of kitchens…and, of course, to eat with.
valerie
Good fare for a BBQ in New Hope… I may have to try and get an in with those people.
Gorgeous photos.
I am loving reading about these summer salad compositions on the blogs. Yours sounds great Joan, love the colors, texture, and flavors. Tuna sounds like a good choice of fish with it.
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