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Bok Choy Persimmon Kimchi Salad

Bok Choy Persimmon Kimchi Salad

Print Recipe
minutes and great to serve with rice.
Cuisine Korean
Keyword bok choy, kimchi salad, persimmon
Prep Time 20 mins
Total Time 20 mins
Servings 6 people
Author Holly Ford


  • 6-7 medium size Bok choy well cleaned
  • 1/4 yellow onion thinly sliced
  • 1 persimmon seeded and thinly sliced
  • 1 fresh red finger long chili seeded and thinly sliced, optional

For dressing


  • To amke the dressing, mx all the dressing ingredients and set aside.
  • Soak the onion slices in the water for 5 minutes and drain. Set aside.
  • Cut off 2 inch of bottom leafy parts of Bok choy and discard. (You will only need the white and the leafy parts near the stem only) Half or quarter the Bok choy lengthwise depends on their size.
  • In a bowl combine the Bok choy, onion, persimmon, and red chili, if using. Drizzle the dressing over and toss well with your hand. Be very gentle when you toss them.
  • Serve with a bowl of rice.


This recipe is adapted from a Korean cookbook " 맑은날, 정갈한 요리"