Crunchy Bok Choy Salad

Crunchy Bok Choy Salad

8
Cookmaster 0

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

Ingredients 20 m {{adjustedServings}} servings 452 cals

Serving size has been adjusted!

Original recipe yields 5 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Mad Hatter Salad

A slaw-based salad with broccoli florets, ramen noodles, and a tangy dressing.

Chef John's Panzanella Salad

See how to make a tasty tomato and bread salad that’s never soggy.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 8

  1. 8 Ratings

  2.  
  3.  
  4.  
  5.  
  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

philborn
10/2/2014

This was so quick to make and very tasty. My husband loved it and I shared with co-workers. They have the recipe now. One thing I changed was the amount of sugar, cut it down to 1/4 cup. And instead of ramen noodles I used La Chow crispy noodles for individual servings.

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.