Crunchy Bok Choy Salad Recipes

CRUNCHY BABY BOK CHOY SALAD

Steps:

• Combine bok choy, scallions, almonds, and sunflower seeds in a large bowl. Set aside.
• In a small bowl combine extra virgin olive oil, sesame oil, honey, soy sauce and red wine vinegar. Whisk together.
• Drizzle the dressing over the salad, toss and enjoy!

CRUNCHY BOK CHOY SALAD

Steps:

• Heat 1 tablespoon canola oil in a small frying pan over medium-high heat. Cook and stir almonds in the hot oil until lightly browned, 2 to 3 minutes. Transfer almonds to a large salad bowl.
• Toss bok choy, green onions, and ramen noodles with the almonds.
• Whisk 1/2 cup canola oil, sugar, balsamic vinaigrette dressing, and soy sauce in a separate bowl until combined.
• Pour dressing over vegetables and toss to mix.

BOK CHOY SALAD

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.

CRUNCHY BOK CHOY SALAD

Steps:

• 1. Mix all dressing ingredients in a large bowl and whisk well. 2. Crumble ramen noodles. This can take a lot of muscle. Some packages are like a rock. Discard (or save) the seasoning packet. 3. Saute the peanuts over medium high heat until browned. 4. Combine noodles, peanuts, bok choy and all remaining ingredients in a large bowl. 5. Add salad dressing to taste. Toss and serve.

CRUNCHY BOK CHOY GINGER SALAD

Steps:

• Thinly slice the bok choy leaves. Slice the stems on diagonal. Toss bok choy with the shredded radish and salt in a colander.
• Let stand to wilt the vegetables, about ½ hour. Rinse, drain and squeeze out excess liquid from mixture.
• Place in paper towels and squeeze again.
• Toss with remaining ingredients and chill before serving.

BABY BOK CHOY SALAD

Steps:

• Combine all dressing ingredients in a jar with a tight-fitting lid. Shake well. Set aside until needed.
• Toast slivered almonds in a small pan. After about 1 minute, add the pine nuts and continue to toast both ingredients. Stir constantly so these don't burn. When nice browned, remove from pan and set aside to cool.
• Chop bok choy in 1-inch pieces. Wash well to remove grit. Spin dry, or roll in a tea towel to dry.
• Trim green onions and chop (on the diagonal) into 1-inch pieces (use both white and green bits).
• Toss together bok choy, sliced onions, toasted nuts and several very generous sloshes of dressing. Try to dress this at least an hour before it will be served.
• Sprinkle crisp chow mein noodles on top, stir well and serve.

BOK CHOY SALAD

Steps:

• Whisk together 4 teaspoons rice vinegar, 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, and 3/4 teaspoon sugar in a bowl. Toss in 5 cups sliced, raw bok choy (any type; about 1 1/2 pounds). Top with 2 tablespoons chopped cashews.