Purple cabbage and bok choy salad Purple cabbage and bok choy salad Israeli Kitchen Photo: Sarah F. Berkowitz

Purple cabbage and bok choy salad with almond butter dressing

Crunchy, bold colored veggies meld with a rich, nutty dressing in this knockout salad.

  • Yield: Serves 8
  • Prep time: 15 minutes

Bok choy is one of those veggies typically enjoyed warm, perhaps sautéed with a bit of seasoning and served as a tasty side dish. This salad takes that same wonderful veggie and presents it in a bold, crunchy form together with one of its richer-hued cousins, the purple cabbage.

Both bok choy and purple cabbage are part of the family of high cruciferous vegetables, and contain high doses of vitamins and disease-fighting properties. Adding the almond butter dressing and sunflower seeds takes the salad to a whole new level of savory, while adding protein, omega-3 fatty acids, vitamin E, magnesium and B6.

This salad is a great crowd-pleaser as long as your guests are free of nut allergies. Soy butter can be subbed for the almond butter if necessary, but you many need to reduce the salt. Soy or coconut milk can be used to replace the almond milk. 


  • 1 bunch bok choy
  • 1 small head purple cabbage
  • 1/2 cup sunflower seeds
  • 1/2 cup pure almond butter
  • 1/2 cup almond milk
  • 2 tablespoons minced onion
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt


Remove outer few layers of cabbage and discard. Cut cabbage in half and remove hard white core.

Slice each cabbage half into very thin slices, and then cut the slices into thirds. Place into large salad bowl.

Wash bok choy and slice white and green parts into bite-sized pieces. Add to sliced cabbage.

Stir almond butter with almond milk, cayenne pepper, salt and minced onion. Keep stirring until almond milk is entirely incorporated. If you’re not a fan of spicy foods, skip the cayenne and use a dash of black pepper instead.

Do not dress until ready to serve. When ready to eat, mix well with almond butter dressing and sprinkle with sunflower seeds.

If serving to a small group, keep salad and dressing separate and dress only the amount needed. Once dressed, this salad is best eaten within a few hours. Chopped cabbage and bok choy will stay fresh in the fridge for a few days in a sealed Ziploc bag. 

Related Topics: Salads

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen