This vegan and paleo bok choy salad with apple and persimmon is healthy enough for a detox but beautiful and tasty enough for your Thanksgiving table!
Is anyone else in need of something delicious and fresh, but still kind of festive? I’ve got you covered with this bok choy salad with apple and persimmon. Amidst all the pie and stuffing and mashed potatoes and even a few early cookies, I am fairly sure that we all could use something like this.
If you’re surprised that bok choy can be eaten raw in a salad, you are not alone. I just learned this recently myself. A couple weeks before our wedding I decided to do Alisa Vitti’s four-day detox, and this bok choy salad is based on a very simple one that she shares as part of the cleanse. I was initially quite suspicious that a combination of raw bok choy, onion, and apple could ever taste good, but since I get bok choy all the time in my CSA and it cooks down to almost nothing in a stir fry, I decided to give the salad a try.
I was pleasantly surprised by how much I enjoyed it! The citrus juice softens the bok choy just the right amount, so that it’s still crunchy but not intimidatingly so. The lemon or lime juice also mellows the shallots just the right amount, and the apple adds a welcome pop of sweetness. I embellished Alisa’s salad further by adding persimmon, which is one of my favorite fruits to enjoy this time of year, and avocado, which has never done a salad harm. At the last minute I threw some sliced almonds in, too, which provide another welcome layer of richness and crunch. With all that goodness added in, this salad is perfect on its own for a light meal. And since it’s paleo, vegan, and Whole30-compliant, you can share with almost anyone you like.
Another reason to try boy choy salad is that it keeps much better than most dressed salads. Without the avocado, it keeps well in the fridge for up to two or three days. I love to bring this as part of a work lunch on my days at the office or enjoy it as an afternoon snack when I’m working from home. And with all these scrumptious pops of color, I’m thinking this would also be a welcomed healthy addition to any Thanksgiving table.
I used purple bok choy from Big Sycamore Farm this time around (you can spot its royal hues in the bottom right corner of this photo), but green bok choy works just as well. I’ve also made this salad with baby bok choy–you’ll need 2-3 heads of that depending on their size.
Have you ever tried bok choy salad? Are there any other veggies that are normally cooked that you’ve been enjoying raw? I’m trying to eat as many vegetables as possible this holiday season, so I’m eager to hear all about it!
- 1 medium head of bok choy, thinly sliced (about 4 cups)
- 1 large apple, cored and cut into matchsticks (I used a Macintosh)
- 1 medium shallot, peeled and thinly sliced into rings
- 2 tablespoons fresh-squeezed lime or lemon juice
- ½ teaspoon flaky sea salt, or to taste
- 1 tablespoon extra virgin olive oil
- 1 Fuyu persimmon, trimmed, cored, and cut into matchsticks
- 1 Haas avocado, pitted, peeled, and chopped
- 2-3 tablespoons sliced almonds (optional)
- Toss the bok choy, apple, shallot, lime juice, and salt in a large bowl. Cover and refrigerate for at least 15-30 minutes.
- Add the olive oil and toss again. Taste and add more salt if desired. Sprinkle the persimmon matchsticks, avocado, and almonds on top, toss again if desired (or leave the toppings on top), and serve.