Vegan Papaya Jicama Bok Choy Salad

August 16, 2023
The baby bok choy I planted in the spring continues to grow and has now taken over an entire garden bed. No matter how much I clip and cut it, new leaves keep sprouting right back. I haven’t had to buy any greens from the farmers market for a few weeks because the garden has supplied me with plenty. The easiest way for me to eat bok choy is to just chop it up and use it as the base for a salad.

I had some shredded jicama and a papaya that I tossed together to use as a tropical topper for my salad. Because both of these are mildly sweet, I mixed them with a bunch of fresh herbs and jalapeño to brighten up the flavor. I would have added some cucumbers as well if I had any on hand at the time. This is a good make ahead salad because the bok choy stays crunchy and absorbs all of the flavors of the dressing.
green-based papaya salad in a white bowl on a black granite countertop

Vegan Papaya Jicama Bok Choy Salad

Recipe Type: Detox Salads
utensils YIELDS 2-3 servings
herb graphic for recipe card
  • For the salad:
  • 4 cups bok choy, chopped
  • 2 cups papaya, cubed
  • 2 cups jicama, shredded
  • 1 small red onion, sliced
  • 1 jalapeño, sliced
  • 1/4 cup fresh basil, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup scallions, diced
  • For the dressing:
  • 1/4 cup lime juice
  • 3 tbsp olive oil
  • 2 tbsp raw honey
  • 1/2 tsp dijon mustard
  • 1 garlic clove, crushed
  • salt & pepper to taste
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1. In a large mixing bowl, toss together the ingredients for the salad.

2. In a small mixing bowl, whisk together the ingredients for the dressing.

3. Pour the dressing over the salad and toss well to coat.

4. Serve right away or store in the fridge for later.

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Photo: Lauren Sacerdote

Lauren is a homebody who likes to spend time with her cat, explore new ideas in the kitchen, relax in the sun with a good book, and promote healthy living to friends and family.


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