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Bok Choy Salad | Self Proclaimed Foodie

Bok Choy Salad

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.
Course Salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 4


  • 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
  • ¼ 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.


*My noodles were too hard to eat because I used some expensive healthy (not very tasty) wheat ones so I had to reconstitute them with about a teaspoon of water and a lid to steam. Once easier to chew, I began the toasting process.