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Bok Choy Salad Recipe

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Depending on what I have at home, I sometimes use only the sunflower kernels or almonds in this salad. The recipe makes a big amount, perfect for cookouts or reunions. --Stephanie Marchese
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:10 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 10 servings

Ingredients

  • 1 head bok choy, finely chopped
  • 2 bunches green onions, thinly sliced
  • 2 packages (3 ounces each) ramen noodles, broken
  • 1/4 cup slivered almonds
  • 2 tablespoons sunflower kernels
  • 1/4 cup butter
  • DRESSING:
  • 1/3 to 1/2 cup sugar
  • 1/2 cup canola oil
  • 2 tablespoons cider vinegar
  • 1 tablespoon soy sauce

Nutritional Facts

1 serving (3/4 cup) equals 240 calories, 19 g fat (5 g saturated fat), 12 mg cholesterol, 386 mg sodium, 16 g carbohydrate, 2 g fiber, 4 g protein.

Directions

  1. In a large bowl, combine bok choy and green onions; set aside. Save seasoning packet from ramen noodles for another use. In a large skillet, saute the noodles, almonds and sunflower kernels in butter for 7 minutes or until browned. Remove from the heat; cool to room temperature. Add to bok choy mixture.
  2. In a jar with a tight fitting lid, combine the dressing ingredients; shake well. Just before serving, drizzle over salad and toss to coat. Yield: 10 servings.
Originally published as Bok Choy Salad in Test Kitchen Favorites 2004 2005, p54

Nutritional Facts

1 serving (3/4 cup) equals 240 calories, 19 g fat (5 g saturated fat), 12 mg cholesterol, 386 mg sodium, 16 g carbohydrate, 2 g fiber, 4 g protein.

Reviews for Bok Choy Salad

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 17, 2012

I could easily eat this salad at least once a week, and never get tired of it. --Anne Metzler, Riverton, WY

MY REVIEW
Reviewed Apr. 15, 2012

Amazing salad and so simple to make

MY REVIEW
Reviewed Nov. 3, 2011

My daughter and I have both made this salad several times, and it is always a big hit. The crunchy texture of the nuts and seeds together with the sweet-sour asian dressing are a delicious mix. I usually use napa cabbage instead of bok choy; it makes a better slaw. I like that the recipe does not use the seasoning packet from the ramen noodles, so there is no msg.

MY REVIEW
Reviewed Sep. 15, 2010

I add broccoli slaw to the salad. Excellent dressing!

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