Bok Choy Salad

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Crunchy and fresh homemade Bok Choy Salad combines chopped bok choy cabbage and green onions tossed in a homemade Asian flavored dressing and mixed in with a crunchy toasted ramen noodle and almond topping. Perfect as a side or can be turned into a meal with some added protein!

Prep Time15

Cook Time10

Total Time25

Course: Salad

Cuisine: Asian

Servings: servings

Author: Krissy Allori

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

Nutritional information is based on a single serving, when the entire salad makes four large servings.

If making ahead of time, keep dressing and topping separate and mix when ready to serve.

Nutrition