Crunchy Bok Choy Salad

Crunchy Bok Choy Salad

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"Wonderful, good for you, and you won't have anything to say but 'give me more.'"
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20 m servings 452 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 452 kcal
  • 23%
  • Fat:
  • 35.5 g
  • 55%
  • Carbs:
  • 31.8g
  • 10%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 506 mg
  • 20%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Heat 1 tablespoon canola oil in a small frying pan over medium-high heat. Cook and stir almonds in the hot oil until lightly browned, 2 to 3 minutes. Transfer almonds to a large salad bowl.
  2. Toss bok choy, green onions, and ramen noodles with the almonds.
  3. Whisk 1/2 cup canola oil, sugar, balsamic vinaigrette dressing, and soy sauce in a separate bowl until combined.
  4. Pour dressing over vegetables and toss to mix.



very good salad.I did add canned chicken to it just to give it some meat,with one tsp.chicken bouillion mmmmmmgood

This was so quick to make and very tasty. My husband loved it and I shared with co-workers. They have the recipe now. One thing I changed was the amount of sugar, cut it down to 1/4 cup. And i...

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 ...

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.

Delicious!! My husband does not usually eat anything green. He used the left over salad for his lunch. I replaced halved cashews for the sliced almonds. This added to the asian flavor. I re...

My mother served this and I had to have the recipe. Who knew raw bok choy could taste so delicous? Amazing...

Very light & refreshing. I've never had bok choy before & will make this salad again as is or for a main meal with grilled chicken included for a hot summer day meal. I'm changing this from 4 st...

Followed suggestions of others and used chow mein noodles. Julienne sliced carrots added a splash of color for a nice presentation.

Didn't have the onions but followed the recipe exactly otherwise. Loved it!