Almond and Baby Bok Choy Asian Salad

Almond and Baby Bok Choy Asian Salad

12 Reviews 3 Pics
  • Prep

    25 m
  • Ready In

    25 m

“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.”

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Adjust Servings

Original recipe yields 4 salads



  1. 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.

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Reviews (12)

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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 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!



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 - they don't seem to fit with the other ingredients.



salad was excellent with mandarin oranges and yellow peppers added. dressing was good, but a bit too oily.

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Amount Per Serving (4 total)

  • Calories
  • 361 cal
  • 18%
  • Fat
  • 34.4 g
  • 53%
  • Carbs
  • 10.1 g
  • 3%
  • Protein
  • 4.6 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 764 mg
  • 31%

Based on a 2,000 calorie diet



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Yummy Bok Choy Salad


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Asian Bok Choy Salad