The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 9, 2009
5 Stars on Flavor, but 3 stars on preparation (in my opinion). To me, there was at least twice as much dressing as needed. Lucky for me I was using Bok Choy from the garden, so I went and picked another head. I used 2 large heads. My recommendation, in case you don't agree with me is to make this per the recipe, but start by only adding half the dressing and see what you think. For a variation, try seasoned rice vinegar instead of wine vinegar (I think its better this way). Also really good with part seasoned rice vinegar and part spicy South American pineapple vinegar.
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Cooking Level: Expert

Home Town: Lake Ozark, Missouri, USA
Living In: Durham, North Carolina, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 27, 2009
I rated 3 stars because I knew I'd be swapping out ingredients. The ramen noodles aren't exactly nutritional superstars. I halved the fat and replaced the ramen with some kelp noodles. Next time, I'll try spaghetti squash.
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Cooking Level: Expert

Home Town: College Park, Maryland, USA
Living In: Amherst, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 17, 2009
This is an excellent recipe and a great way to expose your family to a new veggie: bok choy! (or reintroduce them if the first try didn't go so well...) I didn't feel that there was enough bok choy so I added 1/2 a head of red cabbage. I kept the noodles and seeds separate as suggested in another review--that worked out great for the leftovers! I also used the ramen seasoning (beef flavored) in the dressing as well to give a little more seasoning. Honey roasted almonds are also a great substitution!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 22, 2009
Incredible! Delicious exactly as recipe is written!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: May 30, 2009
Love this salad although I made some changes to it because of my personal taste. I crush my ramen noodles and along with them I put the almonds and the seasoning packet and brown all together, the oriental seasoning packet really makes the crunchies even better. I use white vinegar and 3 tablespoons of soy sauce and I don't use as much sugar, I start with 1/4 cup and just taste and add until it seems right. I keep the bok choy, the dressing and the crunchies all separate and just let people make their own salads, that way it doesn't get soggy and limp. I make enough so I can have this as a side dish for 2 or 3 days. I am thinking about adding some grilled chicken to make it as a main dish, Has anyone tried it yet? Let me know how it is.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: May 27, 2009
Wonderful! I used canned rice noodles instead of ramen. Will be using the dressing recipe for other salads as well.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: May 14, 2009
Really good! I didn't even have the ramen noodles or green onions (I added chives instead) and it was awesome!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 19, 2009
YUMMY!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 4, 2009
love this salad everyone I make it for loves it too I use a garlic flavored olive oil in stead of butter for toasting almonds and noodles... also for the dressing yummy good
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Cooking Level: Expert

Home Town: Chicago, Illinois, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 12, 2008
Always a hit!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 10, 2008
I dry toast my nuts and seeds so decided to cut out the butter/margarine on this one. It came out perfect. I also used baby bock choy since that's all I can find here in Japan. Wow, it is an amazing salad. My husband was in love and had thirds! From now on I'm going to serve the ramen, nuts, and seeds on the side. Just in case there are left overs (which there was) it remains crunchy. We'll serve this often while Bok Choy is in season here.
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Cooking Level: Expert

Home Town: Glendale, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 15, 2008
Yummy! I love the dressing. I've also made it with Napa Cabbage and it's tasty either way.
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Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA
Living In: Chandler, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 13, 2008
Loved it! Followed others suggestions and added crunchies after incorporating dressing. Definitely will make again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
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Reviewed: Oct. 9, 2008
I'm glad that I didn't rate this right away... b/c I liked it MUCH better the next day! I added the dressing right before serving(like suggested) and found that the raw bok choy was a little too bitter for me, so that I actually liked it better when the dressing had a chance to soften the flavor a bit more. The texture was still nice and crunchy(my favorite part of bok choy) the next day. I also added a few green and red peppers, which also held up well to the dressing. I also thought that the ramen noodles were yummy and indulgent but would have no problem halfing them next time or leaving them out completely and still thoroughly enjoying the salad. So if you try this, see if you might not like it better after letting the flavors mingle awhile longer, just keep the ramen noodles and almonds out until right before serving! Thanks for the tasty recipe! : )
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Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 15, 2008
I used a packet of already fried noodles so just toasted the almonds & sesame seeds in a pan. The dressing combined with the nuts, sesame & bok choy was lovely. I don't think the noodles are really needed so I would leave them out next time.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 11, 2008
This salad was excellent. Even the pickiest eaters of my family enjoyed it! We're big fans of green onions, so I added more of those but other than that the recipe is great as is.
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Cooking Level: Intermediate

Living In: Huntingdon Valley, Pennsylvania, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 4, 2008
Just OK. I think I made the dressing wrong or needed to let it sit in the fridge for a little while so all the flavors could combine.
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Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA
Living In: Bolingbrook, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 29, 2008
I heard on GMA that Boy Choy was packed full of vitamins so I thought I would try some. I personally think that Boy Choy alone has quite a strong flavor and I was nervous as to what it would taste like in a salad. I found this recipe and LOVE it. I first made it last week and I am going back to get more BC today to make it again this week. This salad is fabulous!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 22, 2008
My husband and I really enjoyed this recipe. After tasting the dressing separately, I wasn't sure if it would work, but I was very pleasantly surprised that it did.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: May 22, 2008
yup..this is really good. i added radishes to the noodles and almonds and a few sweet peppers and its good!
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