This Bok Choy Salad with its incredibly flavorful Asian dressing is the best way to enjoy this kind of cabbage, especially if you need a change from stir fry.
Have you ever had the Chinese Chicken Salad at California Pizza Kitchen? I probably had that salad (followed by their flourless chocolate cake) once per week for an entire year when I was 19. I lived right around the corner from a CPK and spent all of my hard earned college money there. Well, this Bok Choy Salad tasted just like it. When I threw all the ingredients together, it wasn’t my goal to make it taste just like the Chinese Chicken Salad I loved in my younger years. It just happened. A happy accident, we will call it.
The main reason I made this salad was because I had a head of bok choy in my CSA box and I really wasn’t in the mood to make a stir fry. Much to my husband’s disappointment, I really don’t like stir fry that much. Plus, I have a pretty crappy cook top range and it doesn’t get hot enough to properly cook a wok. I usually just end up with limp and greasy veggies. So, there was only one thing to do – make a salad with my bok choy. A good Asian salad needs two components – a delicious dressing and a nice crunch. This salad has both.
I served it up with some fresh apricot glazed chicken and some brown rice (which didn’t make it to the plate for the photo). It. Was. YUMMY.
- 2 tablespoons rice vinegar
- 1 tablespoon olive oil
- 1 tablespoon toasted sesame oil
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 6 green onions
- 1 package ramen noodles (discard spice packet)
- 1/4 cup blanched slivered almonds
- 1 head bok choy
- To make dressing, combine vinegar, olive oil, sesame oil, sugar, soy sauce, and thinly sliced green onions. Allow to sit for at least 20 minutes to allow flavors to develop. Feel free to make the day before and chill.
- Break up ramen noodles and lightly toast over low heat with almonds.*
- Roughly chop bok choy, including greens and stalks. Toss in salad. Add noodles and almonds just prior to serving to retain crunch.