Crunchy Bok Choy Salad Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by lutzflcat
Reviewed: Nov. 1, 2013
To save on fat, I toasted the almonds in the oven rather than cooking with oil and used a little less oil for the dressing, as well (with no sacrifice to flavor). Added sliced red bell pepper for color and some leftover shredded grilled chicken breast. I didn’t have any ramen noodles, so I used chow mein noodles instead and would use them again. Served with toasted baguette with a yummy compound butter that I’d mixed up early in the day. The dressing had just the right amount of sweetness and is mellow in taste. This was an absolutely delicious salad which will be made often in this house. Thanks, Cookmaster, thoroughly enjoyed your recipe.
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Photo by lutzflcat

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA
Living In: Lutz, Florida, USA
Reviewed: Jul. 26, 2012
Loved this. Made a small switch to chow mein noodles instead of ramen and am looking to try it with spinach instead of bok choy.
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Reviewed: Jul. 23, 2012
My mother served this and I had to have the recipe. Who knew raw bok choy could taste so delicous? Amazing...
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Reviewed: Apr. 25, 2012
very good salad.I did add canned chicken to it just to give it some meat,with one tsp.chicken bouillion mmmmmmgood
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