BOK CHOY SALAD
Depending on what I have at home, I sometimes use only the sunflower kernels or almonds in this bok choy salad. This recipe makes a big amount, perfect for cookouts or reunions. -Stephanie Marchese, Whitefish Bay, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine bok choy and green onions; set aside. Save seasoning packet from ramen noodles for another use. In a large skillet, saute the noodles, almonds and sunflower kernels in butter until browned, about 7 minutes. Remove from the heat; cool to room temperature. Add to bok choy mixture., In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Just before serving, drizzle over salad and toss to coat.
Nutrition Facts : Calories 240 calories, Fat 19g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 386mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 2g fiber), Protein 4g protein.
CRUNCHY BOK CHOY SLAW
I found this recipe on Yahoo.com while searching for recipes using bok choy as an ingredient. I haven't made this yet, but it sounds delish and easy to prepare. If you try it before I do, please share your thoughts in the review process.
Provided by Happy Hippie
Categories Salad Dressings
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Whisk vinegar, oil, sugar, mustard and salt in a large bowl until the sugar dissolves. Add bok choy, carrots and scallions.
- Toss to coat with the dressing.
CRUNCHY BOK CHOY SLAW
Categories Salad Vegetable Side No-Cook Vegetarian Quick & Easy Low Cal High Fiber Summer
Yield 4 people
Number Of Ingredients 8
Steps:
- 1. Whisk vinegar, oil, sugar, mustard and salt in a large bowl until the sugar dissolves. Add bok choy, carrots and scallions; toss to coat with the dressing. Nutrition Information Servings Per Recipe: 4 PER SERVING: 33 cal., 2 g total fat 132 mg sodium, 4 g carb. (1 g fiber), 1 g pro.
BABY BOK CHOY SLAW
If you're making the slaw more than an hour in advance, keep it in the refrigerator; let it stand at room temperature for about 30 minutes before serving.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 6
Steps:
- Toss together bok choy, vinegar, both oils, and chiles in a large bowl. Season with salt. Let stand until bok choy collapses to half its volume (it will darken slightly), at least 20 minutes. Toss again before serving.
BOK-CHOY-AND-RADISH COLESLAW
Provided by Molly O'Neill
Categories salads and dressings, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a large bowl, toss the bok choy, onion, daikon, radishes, basil and mint. Set aside.
- In a blender, combine the lime juice, mustard and fish sauce and blend on high. While the motor is running, slowly drizzle in the oil until it is fully incorporated. Pour the mixture from the blender over the cabbage mixture and toss to coat. Season with salt and pepper. Refrigerate for 30 minutes.
- Remove the slaw from the refrigerator and drain excess liquid. Serve with roast lamb or beef.
Nutrition Facts : @context http, Calories 296, UnsaturatedFat 25 grams, Carbohydrate 10 grams, Fat 28 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 1467 milligrams, Sugar 4 grams, TransFat 0 grams
BOK CHOY, CARROT, AND APPLE SLAW
Use bok choy (also called Chinese white cabbage) to give slaw an Asian flair. Season the lemonydressing with fresh grated ginger.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Halve bok choy lengthwise; rinse under cold water to remove grit. Cut crosswise into thin strips; place in a large colander, and sprinkle with salt. Toss to coat. Top with a plate that fits inside colander; weight with a heavy object (such as a skillet or canned goods). Set aside in sink to drain.
- In a large bowl, mix apple, carrots, lemon juice, vegetable oil, and peeled fresh ginger. Add bok choy; season with salt and pepper. Toss.
Nutrition Facts : Calories 82 g, Fat 4 g, Fiber 2 g, Protein 2 g
BOK CHOY, CARROT AND APPLE SLAW
Another recipe from the Everyday Food magazine (I modified for quantity). We tried this one tonight, and loved it. Another bonus was that it was very easy to prepare.
Provided by PanNan
Categories Apple
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Cut bok choy in half lengthwise.
- Cut stem off as well as any bruised leafy tops.
- Rinse each half thouroughly to remove any grit.
- Slice each half crosswise into thin strips.
- Place all in a colander.
- Rinse lightly and shake until most of water has drained.
- Coat top with 1/2 tsp salt, and cover with a plate that fits inside the colander.
- Place a canned good on top of the plate to weigh it down.
- Meanwhile place apple and carrot matchstick pieces in a medium bowl.
- Add lemon juice, canola oil, and ginger.
- Add bokchoy to the bowl with the apple and carrot.
- Add 1/2 tsp coarse salt and some freshly grated pepper to taste.
- Stir and refrigerate for at least 15 minutes before serving.
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