YUMMY BOK CHOY SALAD
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
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
CRUNCHY BOK CHOY SALAD
Wonderful, good for you, and you won't have anything to say but 'give me more.'
Provided by Cookmaster
Categories Salad Vegetable Salad Recipes
Time 20m
Yield 5
Number Of Ingredients 9
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.
Nutrition Facts : Calories 452.3 calories, Carbohydrate 31.8 g, Fat 35.5 g, Fiber 3.3 g, Protein 5.1 g, SaturatedFat 2.9 g, Sodium 506.5 mg, Sugar 23 g
BOK CHOY SALAD
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
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 SALAD
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
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 SALAD
This wonderfully crunchy salad has a great taste and wholesome appeal!
Provided by SUSANNECS
Categories Salad Green Salad Recipes
Time 45m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 163.7 calories, Carbohydrate 7.3 g, Fat 14.1 g, Fiber 2.7 g, Protein 4.1 g, SaturatedFat 1.8 g, Sodium 111 mg, Sugar 2.2 g
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