Chinese Pak Choi Salad with Ginger and Sesame Recipe
A light, crunchy pak choi cabbage salad with ginger and sesame is the Chinese answer to our classic cabbage slaw. It’s often served as a side dish with lunch or dinner to cut through richer, fattier dishes. Quick, fresh, and perfect with rice, noodles, or simply grilled meat.
In Chinese homes, similar raw or lightly pickled cabbage and leafy salads often appear as so‑called liangcai – cool appetizers served alongside hot stir‑fries and bowls of rice. This version uses readily available pak choi instead of more local varieties of mustard greens.
This salad combines the crunch of fresh pak choi with the warmth of ginger and the nutty aroma of toasted sesame, giving you a light side dish that cuts through rich, fatty mains. It comes together in just a few minutes and brings a distinctly Asian character to even the simplest meal.
Why this version works
- Thin strips of the white part of the pak choi quickly soak up the dressing without staying tough.
- A brief “massage” of the cabbage helps it absorb the dressing while keeping the leaves crunchy.
- Toasted sesame added at the end boosts the aroma without a bitter aftertaste.
- A water‑free dressing is nicely concentrated, so the salad doesn’t become watery right away.
Chef's tips
Don’t skip massaging the pak choi with the dressing – this step helps it absorb flavor and softens the stems slightly while keeping them crunchy. Adjust the balance of salty (soy sauce), sour (vinegar), and sweet (sugar) to your taste; different soy sauces can vary in saltiness. If your sesame oil is very intense, start with a smaller amount and add more gradually.
How to serve
Serve alongside stir-fried noodles, fried rice, or simple steamed rice. It’s also great with grilled or pan-fried salmon, tofu, or chicken skewers. For a light lunch, pile it into a bowl with rice, some edamame, and a soft-boiled egg for a quick Asian-style bowl.
Watch out for
- Don’t add the dressing to wet leaves – dry them thoroughly or the dressing will get diluted.
- Ginger can be very hot; start with a smaller amount, taste the dressing, and only then add the rest.
- Don’t massage the cabbage for too long – once the leaves turn limp and dull, you’ll lose the crunch.
Substitutions
- You can replace pak choi with young napa (Chinese) cabbage, slicing it very thinly.
- Swap rice vinegar for apple cider vinegar, adding a pinch of sugar to soften its sharpness.
- You can replace sesame oil with a neutral oil plus a tablespoon of tahini for sesame aroma.
Ingredients
- pak choi cabbage small ones or 1 large - 2 piece
- carrot medium - 1 piece
- chives or spring onion chopped - 2 tablespoon
- white sesame seeds toasted in a dry pan - 1.5 tablespoon
- soy sauce - 1.5 tablespoon
- rice vinegar can be replaced with apple cider vinegar - 1.5 tablespoon
- sesame oil for aroma, you can use less - 1 tablespoon
- neutral vegetable oil e.g. rapeseed oil - 1 tablespoon
- fresh ginger piece about 2 cm, finely grated - 10 g
- garlic finely chopped or grated - 1 clove
- sugar balances the flavor - 0.5 teaspoon
- salt a pinch, to taste
- black pepper to taste
Preparation
- Rinse the pak choi thoroughly at the base of the leaves, where sand often collects, and dry very well in a salad spinner or on paper towels. The leaves should look matte, not glossy‑wet, so the dressing doesn’t get diluted.
- Cut off the ends; slice the white parts into thin strips about 0.5 cm wide and the green leaves into slightly wider strips, about 1–1.5 cm. The fibers should be clearly cut across so the cabbage softens more quickly under the dressing.
- Peel the carrot and grate it on a coarse grater or cut it into very thin matchsticks that bend easily but still stay crunchy. Finely slice the chives or spring onion into thin rings.
- Toast the sesame seeds in a dry pan over medium heat for 2–3 minutes, shaking the pan, until the seeds lightly brown and smell intensely nutty. Immediately transfer to a small bowl so they don’t darken further and turn bitter.
- In a large bowl, combine the pak choi, carrot, and most of the chives, reserving a little for sprinkling on top. The vegetables shouldn’t come higher than about 3/4 of the bowl so you can toss them easily.
- In a small bowl, mix together the soy sauce, rice vinegar, sesame oil and neutral oil, finely grated ginger, pressed garlic, and sugar. Stir until the sugar crystals fully dissolve and the dressing is smooth and slightly thickened.
- Pour the dressing over the vegetables and mix with your hands or 2 spoons, gently massaging the cabbage for 30–60 seconds. The leaves should soften slightly, become more flexible and glossy with dressing, but still give a clear crunch when you bite.
- Taste the salad and, if needed, season with a pinch of salt (keeping in mind the saltiness of the soy sauce) and freshly ground pepper. If you’d like more heat, add a bit of finely chopped ginger or a pinch of chili flakes and toss again.
- Sprinkle the salad with the toasted sesame seeds and the reserved chives, leaving some seeds on top as a finishing touch. Serve right away or after 10–15 minutes, once the leaves have slightly softened and a thin layer of aromatic dressing has collected at the bottom.
Storage
No storage information available for this dish.
I like to leave this salad for about 10–15 minutes before serving so the flavors blend and the pak choi softens just a touch. If I’m making it for a party, I toast extra sesame seeds and keep some aside to sprinkle on top right before serving for maximum crunch and aroma.
