This post may contain affiliate links. Please read our disclosure policy.
Crunchy and fresh homemade Bok Choy Salad combines chopped bok choy cabbage and green onions tossed in a homemade Asian flavored dressing. Add a crunchy toasted ramen noodle and almond topping and you have the most satisfying salad!
Perfect as a side or can be turned into a meal with some added protein like Teriyaki Shrimp or Baked Teriyaki Salmon!
Reasons to Make Bok Choy Salad
- Great crunch from the salad and the topping
- Wonderful flavors
- Easy to make
Ingredients Needed
Exact quantities are listed in the recipe card below, but here is a summary.
Topping Ingredients
You will need butter, instant ramen noodles, and blanched slivered almonds.
Dressing Ingredients
You will need rice vinegar, olive oil, toasted sesame oil, sugar, and soy sauce.
Salad Ingredients
For this simple salad recipe, you will need bok choy, green onions, and sesame seeds for garnish.
How to Make Bok Choy Salad
Complete instructions with ingredient quantities are listed in the recipe card below, but here is the step-by-step process with photos.
Step 1: Make the dressing
Whisk together vinegar, olive oil, sesame oil, sugar, and soy sauce. Allow to sit for at least 20 minutes to allow flavors to develop.
Feel free to make the day before and chill.
Step 2: Prepare the crunchy topping
Melt butter in a large sauté pan over medium-low heat.
Add the crumbled ramen noodles, stir to coat in butter, and toast for about 5 minutes. Stir occasionally to prevent burning.
Add the blanched almonds, stir, and toast for another 2-5 minutes. Remove them from the heat and set aside until you are ready to prepare the salad.
Step 3: Prepare the salad
Chop the bok choy into small pieces, including the greens and the stalks. Add the bok choy to a large bowl with the sliced green onions.
Whisk or shake the dressing to combine and then add to salad in small amounts to coat – you may end up with excess dressing and the amount you add is based on preference.
Stir in the toasted noodles and almonds just prior to serving to retain crunch. Sprinkle with sesame seeds, if desired.
Recipe Tip
If you’d like to make this salad ahead of time, keep the dressing, topping, and salad separate and mix everything together just before serving.
How to Store Leftover Bok Choy Salad
As with most salads coated in dressing, they are best enjoyed fresh.
If you have any leftovers, you can store them in an air tight container and eat them later. Keep in mind that the longer the salad is stored, the more soggy it will get because the vegetables release liquid.
Serving Suggestions
Along with the Apricot Glazed Chicken or Shoyu Chicken mentioned above, I love serving this recipe with General Tso’s Chicken if I’m not making Asian Roasted Broccoli.
Pin this now to save it for later
Pin ItBok Choy Salad
Ingredients
Dressing:
- 4 Tablespoons rice vinegar
- 2 Tablespoons olive oil
- 2 Tablespoons toasted sesame oil
- 2 Tablespoons sugar
- 2 Tablespoons soy sauce
Crunchy topping:
- 2 Tablespoons butter
- 1 package instant ramen noodles crumbled, discard spice packet (3-oz package)
- 1/4 cup blanched slivered almonds
Salad:
- 1 large head bok choy chopped into small pieces, can be replaced with 4-6 bulbs of baby bok choy
- 6 green onions sliced thin
- sesame seeds for garnish
Instructions
- Make the dressing: Whisk together 4 Tablespoons rice vinegar, 2 Tablespoons olive oil, 2 Tablespoons toasted sesame oil, 2 Tablespoons sugar, and 2 Tablespoons soy sauce. Allow to sit for at least 20 minutes to allow flavors to develop. Feel free to make the day before and chill.
- Prepare the crunchy topping: Melt 2 Tablespoons butter in a large saute pan over medium-low heat. Add the crumbled 1 package instant ramen noodles, stir to coat in butter, and toast for about 5 minutes. Stir occasionally to prevent burning. Add the 1/4 cup blanched slivered almonds, stir, and toast for another 2-5 minutes. Remove them from the heat and set aside until you are ready to prepare the salad.
- Prepare the salad: Chop the 1 large head bok choy into small pieces, including the greens and the stalks. Add the bok choy to a large bowl with the sliced 6 green onions. Whisk or shake dressing to combine and then add to salad in small amounts to coat – you may end up with excess dressing and the amount you add is based on preference. Stir in noodles and almonds just prior to serving to retain crunch. Sprinkle with sesame seeds, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
