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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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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

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.
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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

lutzflcat
1

lutzflcat

11/1/2013

To save on fat, I toasted the almonds in the oven rather than cooking with oil and used a little less oil for the dressing, as well (with no sacrifice to flavor). Added sliced red bell pepper for color and some leftover shredded grilled chicken breast. I didn’t have any ramen noodles, so I used chow mein noodles instead and would use them again. Served with toasted baguette with a yummy compound butter that I’d mixed up early in the day. The dressing had just the right amount of sweetness and is mellow in taste. This was an absolutely delicious salad which will be made often in this house. Thanks, Cookmaster, thoroughly enjoyed your recipe.

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.

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