Raw Spicy Pak Choi Salad


If you haven’t used the pak choi from last weeks share yet, give this quick, flavorful recipe a try. I used two heads of pak choi because I had one left over from last week but you can easily cut the dressing ingredients in half if you just have one. I plan to serve this with a quick ramen soup but I think it would be great with salmon or tofu and served on rice. I would suggest serving it immediately after tossing the pak choi with the dressing as it will start to wilt and soften fairly quickly.

Have a great weekend!

Raw Spicy Pak Choi Salad
adapted from One Good Dish by David Tanis


  • 4 medium garlic cloves, minced
  • 1 tablespoon sorghum syrup or brown sugar
  • 1 tablespoon grated ginger
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon toasted sesame seed oil
  • 1 tablespoon fish sauce or soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon red pepper flakes
  • Salt to taste
  • 2 medium heads of pak choi, about 1-3/4 pounds total, trimmed, cleaned, and ribs and leaves thinly sliced (about 1/8″ thick)
  • Handful of shelled edamame (optional)


  • Whisk all ingredients except pak choi together in a medium mixing bowl until well combined. Taste and adjust seasoning as needed. Toss with pak choi and edamame, if using, and serve.


5 thoughts on “Raw Spicy Pak Choi Salad

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