Reviewed: Sep. 26, 2009

Delish!!!!!!!!!! MEGA 5 stars! Easy and delicious!

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COURTNEYGRIFF

Cooking Level: Expert

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Reviewed: Aug. 16, 2009

So good. Way tastier with baby bok choy than full grown, lol. Double the almonds, cut the sugar in half and a chopped red peppers. So good!

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NicnNolsmom

Cooking Level: Intermediate

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Reviewed: Aug. 10, 2009

Great salad! I only gave it 4 stars because as written, I think the dressing to salad ratio isn't quite right. Here are my modifications: 1. DOUBLE the salad ingredients. 2. HALVE the dressing ingredients. 3. Only use 2 T of sugar. 4. Add some extra color/sweetness with mandarin orange slices. If you're nervous about halving the dressing, just make the full amount with 1/4 C sugar, dress the salad with half, and put the rest of the dressing on the table so people can add more if they want. This is what I did and nobody went for the extra dressing. Our company loved this salad, and I'm excited to have found another tasty way to enjoy greens!

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amy-amanda

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Jul. 9, 2009

A great start to fresh bok choy! The dressing is really good. In my opinion, it is missing something. I think dried cranberries, cherries, or craisins would be a nice addition. Something a little tart to mix with these flavors. I would make it again but I would add these.

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ASERGEANTSWIFE

Cooking Level: Intermediate

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Reviewed: Jun. 15, 2009

WOW. I skipped the noodles and it was GREAT.

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2busy2cook

Cooking Level: Intermediate

Home Town: Takoma Park, Maryland, USA

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Reviewed: Jun. 10, 2009

This was really good and easy. I threw in a couple of grape tomatoes because my kids love them and I didn't have the Chow Mein noodles so I broke up some dried Ramen Noodles and the kids loved the crunch. There was definitely too much dressing though, so next time I will halve the dressing part.

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Ashley

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Reviewed: Jun. 2, 2009

A great way to use up baby bok choy from our CSA. This salad was very tasty and light. Based on another review I added dried cranberries and sunflower seeds. Next time I would half the dressing part and add a sliced pear.

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Kelly Krocker

Cooking Level: Intermediate

Living In: North Massapequa, New York, USA

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Reviewed: May 9, 2009

Very good recipe! I've made this dish a few times and never disappointed. I deducted one star because I think that the recipe is made better by substituting in rice vinegar for white vinegar and adding one tablespoon of toasted sesame oil.

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Christine M.

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Reviewed: May 4, 2009

Wow this was delicious! I was skeptical, but it was great! I made it exactly as written, except with a full size bok choy (from my CSA box), and it was perfect. Next time I may up the amount of almonds, they were scarce. Mmmmm this salad was slightly sweet, crunchy, a little salty, fresh, and delicious! I served it alongside some fried tofu chunks with a peanut dipping sauce for a full meal.

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AMFISCHER

Home Town: Sunnyvale, California, USA

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Reviewed: Apr. 27, 2009

SO simple and yet still more fancy than regular green salad. I couldn't get the chow mien noodles so had to leave those out, but DON'T LEAVE OUT THE TOASTED ALMONDS!!! The toasted taste of the nut with the bok choy seemed like they were created to be eaten that way! Took advice from other reviewer and added dried cranberries and it was perfect!

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asiachick

Home Town: Salt Lake City, Utah, USA

Living In: Kuala Lumpur, Kuala Lumpur, Malaysia

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Reviewed: Apr. 12, 2009

A delicious, fresh recipe that can be thrown together in minutes! I have made the recipe twice now - the first time toasting the almonds in the oven, and the second time toasting them in a frying pan. The latter is slightly faster - but both work. I never knew bok choy could taste this good uncooked!

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mbl

Cooking Level: Intermediate

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Reviewed: Apr. 8, 2009

This is a great salad! It's a refreshing break from ordinary lettuce salads. I halved the dressing recipe and only used 1 tablespoon plus 1 teaspoon of sugar. I added some pieces of orange as well. I forgot to add the green onions, but we didn't miss them. I had no idea baby bok choy could be so tasty! Note: I made this a second time and put the dressing on about an hour before we ended up eating. It was seriously soggy. So dress it just before you're gonna eat it.

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ValerieM

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Reviewed: Apr. 6, 2009

Four stars because the dressing was great. The salad itself, I think something went wrong on my end. I used organic bok choy; cleaned and chopped it. The bok choy had the most horrible aftertaste, like swampy water. I've eaten bok choy many times and this just was foul. I think you could use lettuce too and this would be a great salad.

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THEBOYCANPLAY

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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Reviewed: Mar. 26, 2009

This recipe is delicious! I had doubts about the bitterness of Bok Choy but its true, this is delicious. Make sure the almonds are toasted well because it adds a delicious nutty flavor. I think making this with a spinach salad recipe with bacon and eggs and red onion would be delicious also.

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cookinandluvinit!

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Reviewed: Mar. 18, 2009

This is so easy & delicious. Baby bok choy was difficult to find - but was worth the search. I used pre-sliced almonds & didn't toast them.

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Angela

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Reviewed: Mar. 18, 2009

I cannot say it enough... I LOVE THIS SALAD! It's just a perfect combination of crunch, sweet, salty, nutty, and juicy. I made the salad and then realized it would need to be eaten ASAP. I ate it all in several servings over a 24 hr period... AND WANTED MORE! I didn't see baby bok choy at the store, and wonder if it's more expensive... seriously!

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Abby

Cooking Level: Intermediate

Home Town: Mchenry, Illinois, USA

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Reviewed: Mar. 16, 2009

Great salad! Have never tried bok choy before. This is a keeper and very simple to put together.

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Laurie618

Home Town: Petaluma, California, USA

Living In: West Jordan, Utah, USA

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Reviewed: Mar. 14, 2009

I steamed the bok choy for 2 min let it cool and then combined the dressing. Did not have chow mein noodles used french onions I had in the pantry turned out great even my picky husband liked it.

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