Bok Choy Salad Recipes

BOK CHOY SALAD

Steps:

• Combine bok choy and green onions; cover and chill.
• Whisk together the olive oil, lemon juice and ramen noodle seasoning packet. Refrigerate until chilled.
• Break ramen noodles into small pieces; combine with toasted almonds and sesame seeds.
• Before serving, combine the cabbage mixture and noodle mixture; add dressing and toss to coat.

YUMMY BOK CHOY SALAD

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.

BOK CHOY SALAD

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.

BOK CHOY SALAD

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.

BOK CHOY RAMEN SALAD

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.

BOK CHOY SALAD WITH CHOW MEIN

Steps:

• Heat canola oil in a large skillet over medium heat. Add sesame seeds. Heat for 30 seconds; start stirring with a spatula and add chow mein noodles and almonds. Cook, stirring constantly, until seeds are dark brown, about 4 minutes. Remove from heat. Add honey; stir until crunch mixture sticks together. Pour into a bowl; cover with plastic wrap. Refrigerate until cool, about 10 minutes.
• Mix olive oil, sugar, vinegar, and soy sauce together in another bowl. Cover with plastic wrap; refrigerate dressing until cool.
• Place bok choy into a salad bowl.
• Place crunch mixture on a flat work surface. Break into smaller pieces using a meat tenderizer. Add to the bok choy; mix into the salad. Serve dressing on the side.
• Mix dressing well; serve alongside the salad.

ROSIE'S BOK CHOY SALAD

Steps:

• In a small bowl, whisk together the vinegar, oil, sugar and soy sauce. Set aside.
• Melt the margarine over medium heat in a small skillet. Crush the ramen noodles while still in their packaging, and add to the margarine along with the almonds and sesame seeds. Saute until everything is golden brown. Remove from heat and drain on a paper towel.
• Chop the bok choy and green onions and add to a large bowl. Just before serving, sprinkle with the noodle mixture and dressing, and toss to coat.

CRUNCHY BOK CHOY SALAD

Steps:

• 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.
• Toss bok choy, green onions, and ramen noodles with the almonds.
• Whisk 1/2 cup canola oil, sugar, balsamic vinaigrette dressing, and soy sauce in a separate bowl until combined.
• Pour dressing over vegetables and toss to mix.

BOK CHOY SALAD

Steps:

• Combine bok choy and onions and chill.
• Break up the uncooked ramen noodles and combine with the almonds and sesame seeds..
• Mix remaining ingredients.
• Before serving, combine the bok choy and noodle mixtures. Mix together the oil, lemon juice and tamari. Toss the salad with the dressing to coat.

BOK CHOY SALAD

Steps:

• In large pan melt butter and add sesame seeds, sugar, broken ramen noodles, almonds.
• Brown and set aside to cool. After cooled, break up and set aside in small bowl.
• Wash and chop bok choy (smaller is better) and green onions in large salad bowl.
• Dressing
• Mix vegetable oil, red wine vinegar, sugar, and soy sauce.
• Just prior to serving the salad, (plan for this salad to be the last thing you pull together for the event), mix bok choy and ramen noodles mixture. Drizzle dressing over salad or pass dressing around in small bowl.

BOK CHOY SALAD

Steps:

• Put bok choy, celery, green pepper, bamboo shoots, and pineapple in a salad bowl.
• Combine remaining ingredients and pour over salad; toss.
• Serve at once.

APPLE BOK CHOY SALAD

Steps:

• Combine bok choy, apple, carrot, and chopped onion in a large bowl.
• Blend soy milk, cashews, vinegar, raisins, and mustard in a food processor or high-powered blender. Add desired amount to chopped vegetables.