Crunchy Bok Choy Salad

Crunchy Bok Choy Salad

4 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    5 m
  • Ready In

    20 m
Cookmaster
Recipe by  Cookmaster

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Ingredients

Adjust Servings

Original recipe yields 5 servings

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 (4)

Rate This Recipe
renee'
6

renee'

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

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

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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Nutrition

Amount Per Serving (5 total)

  • Calories
  • 452 cal
  • 23%
  • Fat
  • 35.5 g
  • 55%
  • Carbs
  • 31.8 g
  • 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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Yummy Bok Choy Salad

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Asian Bok Choy Salad