Photo: Jennifer Causey
Thinly slice the bok choy stalks and leaves for a salad that's full of color and texture. You can also use larger bok choy, but save the wide, fibrous ends of the stalks for a dish where they'll be cooked.
How to Make It
Combine first 4 ingredients in a medium bowl, stirring with a whisk. Add bok choy and remaining ingredients; toss to coat.