Chopped salad is exactly what it sounds like! All the ingredients are chopped into bite size, somewhat uniform pieces with a flavorful dressing and served. Usually chopped salad is a little more “American” in flavor with vinaigrette, lettuce, tomato, bacon, small pasta tubes, etc. This version is Asian influenced (we’re not the first to do this, a little research revealed), with bok choy as the center of the salad. If you watched Anton & Emma cover bok choy, you’ll remember it can be treated as 2 vegetables – the stalk and the leaves. Here the stalk is cubed, and the leaves shredded with carrots, broccoli, and spring onion tops for a gluten free version. There is so much you can do with this salad, try any crunchy vegetable like radish, kohlrabi, cucumber. Fresh herbs like mint, cilantro, or Thai basil would be a great addition. We added diced local chicken, but if you prefer try smoked tofu or tempeh.
Everything is tossed with a creamy miso dressing, making it cookout and picnic friendly! I used mayo for a little extra creaminess, but you could omit it or use a mayonnaise substitute for a vegan version. Pureéing it with an immersion blender gave it a super creamy consistency. The tall measuring cup ours came with is perfect for blending a quick dressing or dip. One of the smartest things we did this year was get a big bag of ginger from Good Life Farm and freeze it. Make sure you order some from CSA+ this fall!
Miso is an ingredient we use fairly often in the farm kitchen, it adds a lot flavor, has health benefits, and a little goes a long way! The price tag on a tub may seem a little high, but it will last months. If you cook along with us during the CSA season it’s a good investment. And I just learned you can also order NY state produced miso from CSA+! Fold in the cashews just before serving, and serve with an Asian Chili sauce on the side, like Sriracha.
Bok Choy Chopped Salad
1 head of bok choy
2 – 3 carrots
1/2 lb broccoli
1 cup sliced spring onion or scallion tops (just the green part)
1 1/2 cups diced chicken or smoked tofu
3/4 cups raw cashews
3 tablespoons miso paste (white mellow)
2 tablespoons mayonnaise
1/2 cup neutral oil like canola/coconut blend
2 tablespoons grated ginger
1 tablespoon rice vinegar
1 tablespoon maple syrup
Chop the vegetables. Slice off the bottom of the bok choy, then rinse in between the stalks to remove all of the dirt. Dry the stalks with a towel, and slice the head of bok choy where the stalks meet the leaves. Cut each stalk into thirds lengthwise and dice. Roll the leaves into a bundle and slice. Peel and dice the carrots, and roughly chop the broccoli into uniform pieces, florets and stems.You should have about 8 cups of vegetables. Toss the diced veggies, chicken or tofu, and onion tops together in a large bowl.
Toast the cashews. Place the cashews in a small skillet over medium low heat. Toast the cashews, shaking the pan frequently until they start to brown and become fragrant. Remove the pan immediately or they’ll continue to cook. Let cool, then roughly chop.
Make the dressing. Place the dressing ingredients in a tall measure cup or bowl. Purée with an immersion blender until smooth and creamy.
Toss the salad with the dressing until well combined. Fold in the cashews and serve.
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