Yummy Bok Choy Salad

Yummy Bok Choy Salad

168 Reviews 12 Pics
  • Prep

    20 m
  • Ready In

    20 m
SYS1
Recipe by  SYS1

“This is hands down the best salad that I've ever had. It is definitely a family favourite, and I urge you to just give this one a try. You would think that raw baby bok choy would give this salad a bitter taste, but the dressing makes all the difference.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. In a glass jar with a lid, mix together olive oil, white vinegar, sugar, and soy sauce. Close the lid, and shake until well mixed.
  2. Combine the bok choy, green onions, almonds, and chow mein noodles in a salad bowl. Toss with dressing, and serve.

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Reviews (168)

Rate This Recipe
Christine M.
186

Christine M.

Very good recipe! I've made this dish a few times and never disappointed. I deducted one star because I think that the recipe is made better by substituting in rice vinegar for white vinegar and adding one tablespoon of toasted sesame oil.

Magorino
79

Magorino

I make this regularly and always get requests for the recipe. I never bother with the chow mein noodles but use double the almonds. I usually just need 1/2 recipe for a meal at home (and still wind up with a little left over). I've used it with spinach and chard also, it's always yummy!

STARFLOWER
75

STARFLOWER

This is a delicious recipe! This is the first time I have used BABY Bok Choy - it was tender and delicious (the large bok choy is more tough and better cooked). I was muching on the leaves - so tender and wonderful flavor, you can use practically every bit, stems and all. The dressing was delicious. I used low-sodium soy sauce and half a bunch of green onions, as mine were huge. I would recommend either doubling the salad or halving the dressing, as it made a lot of dressing. Also, better eaten right away because the noodles get soggy by the next day (maybe sprinkle them on top and don't mix them in?). Thanks so much for sharing!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 458 cal
  • 23%
  • Fat
  • 33.5 g
  • 52%
  • Carbs
  • 35.9 g
  • 12%
  • Protein
  • 6.4 g
  • 13%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 868 mg
  • 35%

Based on a 2,000 calorie diet

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