Grilled Baby Bok Choy, Carrot, and Edamame Salad with Mustard-Tamari Dressing

  • Author: Erin Alderson
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: 1-2 1x



  • 2 bunches baby bok choy
  • 1 tablespoon olive oil
  • 2 carrots
  • 1/2 cup edamame
  • dressing
  • 2 tablespoons stone ground mustard
  • 2 tablespoons tamari (soy sauce)
  • 1 tablespoons white wine vinegar
  • 1 tablespoon honey


  1. Preheat grill.
  2. Lightly rub olive oil over boy choy and place on grill. Cook until bok choy is charred on each side, 3-4 minutes (but check often- it all depends on the heat of the grill).
  3. Cut or julienne carrots and combine with edamame. Once bok choy is grilled, sprinkle carrot mixture on top.
  4. To make dressing, combine mustard, soy sauce, vinegar, and honey in a jar with a liquid. Shake until combine and pour desired amount over salad and serve.