Almond and Baby Bok Choy Asian Salad

11 Reviews

Prep: 25 min
Ready In: 25 min

“This crispy salad uses authentic Asian ingredients and the sauce is delicious. If you can find mirin in an Asian grocery store, it makes it much more authentic and not too sweet.” - by ALEXIS MILLER

Directions

Whisk together the oil, vinegar, soy sauce, mirin, and sesame seeds in a small bowl, then set aside. Toss together the romaine, bok choy, carrot, almonds, and croutons in a large bowl. Pour the dressing over the salad, toss to coat, and serve immediately.

Nutrition

Amount Per Serving (4 total)

Calories
361 cal
18%

Fat
34.4 g
53%

Carbs
10.1 g
3%

Based on a 2,000 calorie diet

Reviews (11)

Rate This Recipe

dlstark

Jun. 20, 2008

"I probably shouldn't review this recipe, since I made quite a few changes, but it's such a good jumping off point. I didn't have sesame seeds, so I used 1/4 cup canola oil and 2 T sesame oil, 1/4 cup..." See more rice vinegar, 3 T soy sauce and 1 T red cooking wine (no mirin). I also added grilled steak (marinated for 15 minutes in the salad dressing), yellow pepper and mandarin oranges. Very good!"

Jill

Dec. 2, 2010

"I have never tried bok choy in a salad before and I LOVED it! The dressing had a great Asian sesame flavor and the texture of the bok choy, carrots, and almonds was wonderful. I omitted the croutons..." See more - they don't seem to fit with the other ingredients."