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Bok Choy Salad

 Bok Choy Salad
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
10 ServingsPrep/Total Time: 25 min.


  • 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
  • 1/3 to 1/2 cup sugar
  • 1/2 cup canola oil
  • 2 tablespoons cider vinegar
  • 1 tablespoon soy sauce


  • 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.
  • 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.
Nutritional Facts: 1 serving (3/4 cup) equals 240 calories, 19 g fat (5 g saturated fat), 12 mg cholesterol, 386 mg sodium,

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Bok Choy Salad (continued)

Nutritional Facts: 16 g carbohydrate, 2 g fiber, 4 g protein.