Bok Choy Salad

This bok choy salad is a refreshing twist on your typical greens if you’re looking to step up your salad game! Crisp bok choy pairs perfectly with crunchy ramen noodles, almonds, and sunflower kernels. Everything is tossed in a tangy dressing that’s both sweet and savory. It’s quick to make, and the vibrant flavors will keep you coming back for more. Plus, this salad is a great way to enjoy raw bok choy and showcase its unique taste and crunchy texture.

Ingredients for Bok Choy Salad

Mark Derse for Taste of Home

• Bok choy: Crisp, fresh bok choy is the base of the salad. You can substitute with napa cabbage or romaine if bok choy isn’t available.
• Green onions: These add a mildly tangy bite that complements the salad’s flavors. Chives can be used as a milder alternative.
• Ramen noodles: The toasted noodles add crunch. You can swap with crushed croutons or crispy wonton strips.
• Slivered almonds and sunflower kernels: Nuts and sunflower kernels add flavor and even more crunch to the salad.
• Butter: You’ll toast the noodles and nuts in butter to deepen the flavor.
• Sugar: Sugar balances the tanginess of the vinegar in the salad dressing.
• Canola oil: A neutral oil is our go-to base for the salad dressing, but you could try olive oil or avocado oil instead, or a combination.
• Cider vinegar: Tangy and slightly sweet, the cider vinegar is a key component to the salad dressing.
• Soy sauce: This add savoriness to the dressing. Try tamari or coconut aminos for a gluten-free alternative.

Directions

Step 1: Combine the greens

In a large bowl, mix the chopped bok choy and sliced green onions.

Step 2: Toast the noodles

In a large skillet, melt the butter over medium heat. Add the broken ramen noodles, slivered almonds, and sunflower kernels. Cook, stirring frequently, for about seven minutes, until everything is browned and fragrant. Remove the mixture from the heat let it cool to room temperature.

Editor’s Tip: Stirring constantly helps prevent the noodles and nuts from burning. Keep an eye on them!

Step 3: Make the dressing

Combine the sugar, canola oil, cider vinegar and soy sauce in a jar with a tight-fittinglid. Shake well until the sugar is dissolved and the dressing is fully mixed.

Step 4: Toss and serve

Add the toasted noodle mixture to the bok choy and green onions just before serving. Drizzle the dressing over the top and toss until everything is evenly coated. Serve immediately for maximum crunch.

Bok Choy Salad Variations

• Add protein: Mix in cooked chicken, shrimp, or tofu for a heartier meal.
• Go nut-free: Swap the almonds for extra sunflower kernels or pumpkin seeds.
• Change up the greens: Use napa cabbage, shredded Brussels sprouts, or a mix of your favorite salad greens if bok choy isn’t available.

How to Store Bok Choy Salad

Store leftover salad in an airtight container in the fridge. For best results, keep the dressing separate and toss just before eating to maintain the salad’s crispness.

How long does bok choy salad last?

This salad is best enjoyed fresh. If you have leftovers, store them in the fridge for up to two days. Keep in mind that the noodles will lose their crunch over time.

Bok Choy Salad Recipe Tips

Mark Derse for Taste of Home

When is bok choy in season?

Depending on where you live, bok choy is typically in season and ready to harvest in late summer through early fall. It is a hearty vegetable ideal for fall and winter dishes.

What else can I make with bok choy?

Bok choy is an extremely versatile vegetable that can be stir-fried, steamed, grilled, or boiled. Check out our helpful tips for how to cook bok choy. We use this any time we’re whipping up one of our best bok choy recipes.

Can you eat bok choy raw in a salad?

In a salad, bok choy can certainly be eaten raw. You can eat both the leaves and stems. On smaller bok choy (often called baby bok choy), you can even eat the root end. Look for baby bok choy varieties for maximum flavor if you are opting for raw bok choy in a salad.

How do you cut bok choy for salad?

Start by washing it thoroughly to remove any dirt. Trim the root end and then slice the bok choy into quarters lengthwise if using large bok choy. Cut it in half if using baby bok choy. Next, cut across the leaves and stalks into thin strips so you get a good mix of leaves and crunchy stems in every bite.