Oriental Bok Choy Salad Recipes

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YUMMY BOK CHOY SALAD



Yummy Bok Choy Salad image

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.

Provided by SYS1

Categories     Salad     Green Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 8

½ cup olive oil
¼ cup white vinegar
⅓ cup white sugar
3 tablespoons soy sauce
2 bunches baby bok choy, cleaned and sliced
1 bunch green onions, chopped
⅛ cup slivered almonds, toasted
½ (6 ounce) package chow mein noodles

Steps:

  • In a glass jar with a lid, mix together olive oil, white vinegar, sugar, and soy sauce. Close the lid, and shake until well mixed.
  • Combine the bok choy, green onions, almonds, and chow mein noodles in a salad bowl. Toss with dressing, and serve.

Nutrition Facts : Calories 458 calories, Carbohydrate 35.9 g, Fat 33.5 g, Fiber 3.7 g, Protein 6.4 g, SaturatedFat 4.8 g, Sodium 867.6 mg, Sugar 18.7 g

BOK CHOY SALAD



Bok Choy Salad image

Depending on what I have at home, I sometimes use only the sunflower kernels or almonds in this bok choy salad. This recipe makes a big amount, perfect for cookouts or reunions. -Stephanie Marchese, Whitefish Bay, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 11

1 head bok choy, finely chopped
2 bunches green onions, thinly sliced
2 packages (3 ounces each) ramen noodles, broken
1/4 cup slivered almonds
2 tablespoons sunflower kernels
1/4 cup butter
DRESSING:
1/3 to 1/2 cup sugar
1/2 cup canola oil
2 tablespoons cider vinegar
1 tablespoon soy sauce

Steps:

  • In a large bowl, combine bok choy and green onions; set aside. Save seasoning packet from ramen noodles for another use. In a large skillet, saute the noodles, almonds and sunflower kernels in butter until browned, about 7 minutes. Remove from the heat; cool to room temperature. Add to bok choy mixture., In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Just before serving, drizzle over salad and toss to coat.

Nutrition Facts : Calories 240 calories, Fat 19g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 386mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 2g fiber), Protein 4g protein.

BOK CHOY RAMEN SALAD



Bok Choy Ramen Salad image

This is an amazing salad!

Provided by Heather Roscelli

Categories     Salad

Time 12m

Yield 6

Number Of Ingredients 12

½ cup canola oil
½ cup white sugar
¼ cup red wine vinegar
2 tablespoons soy sauce
¼ cup butter
2 tablespoons white sugar
2 (3 ounce) packages ramen noodles including flavor packet (such as Top Ramen®)
½ cup sesame seeds
3 ounces slivered almonds
1 tablespoon soy sauce
2 large heads bok choy, chopped
6 green onions, chopped

Steps:

  • Combine canola oil, sugar, red wine vinegar, and 2 tablespoons soy sauce together in a bowl.
  • Melt butter in a saucepan over low heat; add sugar and stir until dissolved. Crumble ramen noodles; stir into butter mixture. Stir ramen seasoning packet, sesame seeds, almonds, and soy sauce into noodle mixture; cook until lightly toasted, stirring constantly to prevent burning, 2 to 3 minutes. Remove from heat.
  • Toss oil and vinegar mixture, ramen mixture, bok choy, and green onions together in a large bowl.

Nutrition Facts : Calories 617.8 calories, Carbohydrate 50.3 g, Cholesterol 20.3 mg, Fat 44 g, Fiber 5.4 g, Protein 10.3 g, SaturatedFat 10.4 g, Sodium 1101.6 mg, Sugar 25.1 g

BOK CHOY SALAD



Bok Choy Salad image

If you're looking for a tasty vegetable for stir-fries, grilling, or salads, try bok choy. Bok choy is especially delicious when eaten raw. Just slice it up, toss with a light dressing, and enjoy.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 6

4 teaspoons rice vinegar
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
3/4 teaspoon sugar
5 cups sliced, raw bok choy (any type; about 1 1/2 pounds)
2 tablespoons chopped cashews

Steps:

  • Whisk together 4 teaspoons rice vinegar, 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, and 3/4 teaspoon sugar in a bowl. Toss in 5 cups sliced, raw bok choy (any type; about 1 1/2 pounds). Top with 2 tablespoons chopped cashews.

ORIENTAL BOK CHOY SALAD



Oriental Bok Choy Salad image

Asian inspired salad recipe made with baby bok choy or Chinese cabbage (Wombok). There is added crunch with the addition of fried noodles and toasted slivered almonds. A sweet and tangy soy based dressing compliments this dish.

Provided by jboulter

Categories     Lunch/Snacks

Time 10m

Yield 1 Salad, 4-6 serving(s)

Number Of Ingredients 9

2 bunches baby bok choy (washed) or 1/2 large Chinese cabbage, sliced very finely
125 g chinese noodles, asian style, fried
125 g slivered almonds, toasted
3 green onions, sliced finely
1 cup bean sprouts
3 tablespoons vegetable oil
2 tablespoons sugar
2 tablespoons soy sauce
1 tablespoon white vinegar

Steps:

  • Slice finely the Bok Choy or Wombuk, including the stalks. Thinly slice the green onions including the white stalks. Add the rest of the salad ingredients and toss well to combine. Add dressing just before serving to ensure the salad retains its crunch.
  • DRESSING: Combine all ingredients in a screw top jar and shake very well. Pour over salad just before serving and mix thoroughly.

Nutrition Facts : Calories 479.1, Fat 35.4, SaturatedFat 3.9, Sodium 656.9, Carbohydrate 34.4, Fiber 6.1, Sugar 9.3, Protein 11.5

CRUNCHY BABY BOK CHOY SALAD



Crunchy Baby Bok Choy Salad image

Provided by Dani Spies

Categories     DIET     LUNCH     salad + dressing

Time 15m

Number Of Ingredients 9

3 baby bok choy (halved and thinly sliced (5 cups))
3 scallions (thinly sliced)
1/4 cup sliced almonds
1/4 cup sunflower seeds
1 tbsp. extra virgin olive oil
1 tbsp. toasted sesame oil
1 tbsp. honey
1 tbsp. low sodium soy sauce
1 tbsp. red wine vinegar

Steps:

  • Combine bok choy, scallions, almonds, and sunflower seeds in a large bowl. Set aside.
  • In a small bowl combine extra virgin olive oil, sesame oil, honey, soy sauce and red wine vinegar. Whisk together.
  • Drizzle the dressing over the salad, toss and enjoy!

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