Crunchy Bok Choy Salad Recipe - Allrecipes.com
Crunchy Bok Choy Salad Recipe
  • READY IN 20 mins

Crunchy Bok Choy Salad

Recipe by  

"Wonderful, good for you, and you won't have anything to say but 'give me more.'"

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
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  • PREP

    15 mins
  • COOK

    5 mins
  • READY IN

    20 mins

Directions

  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.
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Reviews More Reviews

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

 
Oct 02, 2014

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 instead of ramen noodles I used La Chow crispy noodles for individual servings.

 
Nov 01, 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.

 
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.

 
Jul 23, 2012

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

 
Mar 09, 2015

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.

 
Feb 18, 2015

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

 
Jan 25, 2015

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 reduced the sugar to 1/3 cup and added an additional tablespoon of soy to reduce the sweet taste. (I may try 1/4 cup sugar the next time.) I replaced the balsamic vinaigrette with straight balsamic vinegar and topped off with red pepper flakes.

 

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Nutrition

  • Calories
  • 452 kcal
  • 23%
  • Carbohydrates
  • 31.8 g
  • 10%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 35.5 g
  • 55%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 506 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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