"This is hands down the best salad that I've ever had. It is definitely a family favourite, and I urge you to just give this one a try. You would think that raw baby bok choy would give this salad a bitter taste, but the dressing makes all the difference." — SYS1
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baby bok choy, cleaned and sliced
green onions, chopped
slivered almonds, toasted
1/2 (6 ounce) package
chow mein noodles
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.
The dressing was too salty and plain. Added some ginger and squeezed a lime in the dressing.
I make this regularly and always get requests for the recipe. I never bother with the chow mein noodles but use double the almonds. I usually just need 1/2 recipe for a meal at home (and still wind up with a little left over). I've used it with spinach and chard also, it's always yummy!
This is a delicious recipe! This is the first time I have used BABY Bok Choy - it was tender and delicious (the large bok choy is more tough and better cooked). I was muching on the leaves - so tender and wonderful flavor, you can use practically every bit, stems and all. The dressing was delicious. I used low-sodium soy sauce and half a bunch of green onions, as mine were huge. I would recommend either doubling the salad or halving the dressing, as it made a lot of dressing. Also, better eaten right away because the noodles get soggy by the next day (maybe sprinkle them on top and don't mix them in?). Thanks so much for sharing!
I couldn't find baby bok choy so I had to use regular bok choy, and used tarragon vinegar rather than plain white vinegar, and this was so delicious! A very different flavor which was a nice change from "regular" salads. I will try harder to find baby bok choy as I think this salad would be even better with it. Update: I make this often but I use romaine lettuce which we've decided we like better than bok choy. Sometimes I add canned mandarin orange slices which makes this salad even YUMMIER! Also, I serve the chow mein noodles "on the side" so they don't get soggy.
I've never eaten bok choy before. I chose this recipe for our first taste of bok choy, and we both really loved it. Easy and tasty. The second time I made this I used toasted pecans instead, because I prefer them.
This is a fabulous treat. The various textures make it a delight to eat and the colors and variety of ingredients lead to a pretty plate. I didn't have any white wine vinegar so I used Sake instead along with a few teaspoons of regular vinegar. I also cut the green leafy sections of the bok choy into strips. I cut the white staulk into long rectangles and then I sliced the rectangles diagonally into spears.
The dressing is very good. I have also had craisins and sunflower seeds added to the recipe which gives it some pizzaz
* Percent Daily Values are based on a 2,000 calorie diet.
Yummy Bok Choy Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 302
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