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Ponzu Glazed Baby Bok Choy with Lemon Cilantro Vinaigrette

Serves: 4 Time: 10 min


Lemon Cilantro Vinaigrette:

  • 1/2 cup finely chopped Foxy Organic Cilantro
  • 2 tbsp lemon juice
  • 2 tbsp rice vinegar
  • 2 tsp honey
  • 1 tsp finely grated lemon zest
  • 1 tsp Dijon mustard
  • 1 tsp minced fresh ginger
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp red pepper flakes
  • 1/2 cup vegetable oil

Bok Choy:

  • 1 lb Foxy Organic Baby Bok Choy, halved lengthwise
  • 2 tbsp vegetable oil
  • 1/4 cup ponzu sauce
  • 1/4 cup thinly sliced green onions
  • 2 tsp black and white sesame seeds


  1. Lemon Cilantro Vinaigrette: Whisk together lemon juice, rice vinegar, honey, lemon zest, mustard, ginger, garlic, salt and red pepper flakes; stir in cilantro. Slowly pour in oil, whisking vigorously, until well combined. Set aside.
  2. Bok Choy: Preheat grill to medium heat. Toss bok choy with oil until well coated. Place on grill, cut side down. Grill, basting with ponzu sauce and turning as needed, for 5 to 7 minutes or until tender-crisp and well marked.
  3. Arrange bok choy on serving platter. Drizzle some of the vinaigrette over top. Sprinkle with green onions and sesame seeds. Serve immediately.

Tip: Vinaigrette can be covered tightly and refrigerated for up to 3 days. It’s also delicious on steamed broccoli, green beans and asparagus – or tossed with a fresh green salad.