Our 2024 Community Supported Agriculture Memberships are now open!

Grilled Bok Choy Salad + Ginger Cilantro Dressing


Grilled Bok Choy Salad + Ginger Cilantro Dressing

Makes 2 portions



For the dressing

1 cup raw cashews, soaked for 30 minutes, then drained

1 cup packed cilantro, washed and stems removed

1 cup water

1 thumb size piece of fresh ginger, peeled (or 1 tsp ground ginger powder)

1 large garlic clove, peeled

1 tbsp white miso

1 tbsp toasted sesame seed oil

1 tbsp rice vinegar

2 tsp chili bean paste, or sriracha (optional)

1 tsp salt, plus more to taste


For the salad

2 cups cooked quinoa (follow package directions)

2 small-medium bok choy or 1 large

4 scallions

½ bunch (4-6) spring radishes, tops removed (save for another use)

1 tbsp vegetable oil

Salt and pepper


Optional garnishes: sesame seeds, extra fresh cilantro



For the dressing

After cashews have been soaked and drained place everything in a high-speed blender. Blend until smooth. Set aside.


For the salad

The salad can be grilled on the BBQ, in a pan on the stove top, or a baking sheet in your oven. Whatever method you use turn your grill to a medium heat. Cut your bok choy(s) lengthwise. Rub vegetable oil over the sliced bok choy, whole scallions, and whole radishes. Place bok choy face down on grill or pan and cook until the cut side is slightly brown or charred and it feels more tender. Flip the bok choy and do the same; about 5 minutes each. Remove from grill or pan and place whole, oiled scallions and radishes on. Grill until slightly charred and tender. Remove from heat.


Let all vegetables cool slightly and then cut bok choy, scallions, and radishes into bite-size pieces.


To serve, divide warm quinoa and vegetables between plates, drizzle with ginger cilantro sauce and add any desired garnishes.