Depending on what I have at home, I sometimes use only the sunflower kernels or almonds in this bok choy salad. This recipe makes a big amount, perfect for cookouts or reunions. —Stephanie Marchese, Whitefish Bay, Wisconsin
In a large bowl, combine bok choy and green onions. Save seasoning packet from ramen noodles for another use. In a large skillet, saute the noodles, almonds and sunflower kernels in butter until browned, about 7 minutes. 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.
Bok Choy Salad Tips
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 and/or blanched, grilled, or boiled. Check out our helpful tips for how to cook bok choy, which we turn to any time we’re whipping up any of our best bok choy recipes.
Can you eat bok choy raw in a salad?
Bok choy can certainly be eaten raw. You can eat both the leaves and stems, and on smaller bok choy (often called baby bok choy), you could even eat the root end, if you choose. If you are opting for raw bok choy in a salad, look for baby bok choy varieties for maximum flavor.
Research contributed by Mark Neufang, Taste of Home Culinary Assistant