Thai-Inspired Bok Choy and Pineapple Salad

This fresh summer salad can be prepped the day before, but toss the salad ingredients with the dressing right before serving for the freshest taste. Try adding 1/2 cup chopped red bell pepper for more color. If you can’t find Thai basil, use regular basil. If you don’t care for fish sauce, substitute tamari or soy sauce.

Thai Inspired Bok Choy Salad

Serves four to six


  • 4 cups chopped bok choy, washed and drained
  • 1 cup chopped pineapple
  • 1 cup sliced cucumber
  • 1/4 cup chopped scallions
  • 1/4 cup chopped mint
  • 1/4 cup chopped Thai basil
  • Zest and juice of one lime
  • 1 tbs. fish sauce
  • 1 to 2 tsp. chili garlic paste (or Sriracha, or 1 tsp. minced jalapeño and 1 clove minced garlic)
  • 1/4 cup peanut butter


Toss the bok choy, pineapple, cucumber, scallions, mint and Thai basil together in a large bowl. Whisk the remaining ingredients together in a smaller bowl and toss with the bok choy mixture. Chill until ready to serve.

Why No Numbers?

Readers sometimes ask us why we don’t publish nutrition information with our recipes. We believe that (barring specific medical advice to the contrary) if you’re eating primarily whole, healthy foods — an array of sustainably raised vegetables, fruits, nuts, seeds, legumes, meats, fish, eggs, whole-kernel grains, and healthy fats and oils — you probably don’t need to stress about the numbers. We prefer to focus on food quality and trust our bodies to tell us what we need.  — The Editors

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