Bok Choy Salad Recipe

4.5 4 6
Publisher Photo

Bok Choy Salad Recipe

Read Reviews
4.5 4 6
Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Directions

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.
Originally published as Bok Choy Salad in Test Kitchen Favorites 2004 2005, p54

Nutritional Facts

3/4 cup: 240 calories, 19g fat (5g saturated fat), 12mg cholesterol, 386mg sodium, 16g carbohydrate (8g sugars, 2g fiber), 4g protein.

  • 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
  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

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Reviews forBok Choy Salad

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AnneMetzler User ID: 248567 151945
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
cudell User ID: 1388929 62054
Reviewed Apr. 15, 2012

"Amazing salad and so simple to make"

MY REVIEW
deerpiks User ID: 82950 151943
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
Coleen M User ID: 3426097 78286
Reviewed Sep. 15, 2010

"I add broccoli slaw to the salad. Excellent dressing!"

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