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Crunchy Bok Choy Salad

Crunchy Bok Choy Salad

  • Prep

    15 m
  • Cook

    5 m
  • Ready In

    20 m
Cookmaster

Cookmaster

Wonderful, good for you, and you won't have anything to say but 'give me more.'

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Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

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  • Calories:
  • 452 kcal
  • 23%
  • Fat:
  • 35.5 g
  • 55%
  • Carbs:
  • 31.8g
  • 10%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 506 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. Toss bok choy, green onions, and ramen noodles with the almonds.
  3. Whisk 1/2 cup canola oil, sugar, balsamic vinaigrette dressing, and soy sauce in a separate bowl until combined.
  4. Pour dressing over vegetables and toss to mix.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

renee'
6

renee'

4/25/2012

very good salad.I did add canned chicken to it just to give it some meat,with one tsp.chicken bouillion mmmmmmgood

lissab
1

lissab

7/26/2012

Loved this. Made a small switch to chow mein noodles instead of ramen and am looking to try it with spinach instead of bok choy.

andrea s
1

andrea s

7/23/2012

My mother served this and I had to have the recipe. Who knew raw bok choy could taste so delicous? Amazing...

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