Crunchy Bok Choy Slaw Recipes

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BOK CHOY SALAD



Bok Choy Salad image

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

1 head bok choy, finely chopped
2 bunches green onions, thinly sliced
2 packages (3 ounces each) ramen noodles, broken
1/4 cup slivered almonds
2 tablespoons sunflower kernels
1/4 cup butter
DRESSING:
1/3 to 1/2 cup sugar
1/2 cup canola oil
2 tablespoons cider vinegar
1 tablespoon soy sauce
Calories 240 calories
Fat19g fat (5g saturated fat)
Cholesterol12mg cholesterol
Sodium386mg sodium
Carbohydrate16g carbohydrate (8g sugars
Fiber2g fiber)
Protein4g protein.

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.

BOK CHOY RAMEN SALAD



Bok Choy Ramen Salad image

This is an amazing salad!

Provided by Heather Roscelli

Categories     Salad

Time 12m

Yield 6

Number Of Ingredients 12

½ cup canola oil
½ cup white sugar
¼ cup red wine vinegar
2 tablespoons soy sauce
¼ cup butter
2 tablespoons white sugar
2 (3 ounce) packages ramen noodles including flavor packet (such as Top Ramen®)
½ cup sesame seeds
3 ounces slivered almonds
1 tablespoon soy sauce
2 large heads bok choy, chopped
6 green onions, chopped
Calories617.8 calories
Carbohydrate50.3 g
Cholesterol20.3 mg
Fat44 g
Fiber5.4 g
Protein10.3 g
SaturatedFat10.4 g
Sodium1101.6 mg
Sugar25.1 g

Steps:

  • Combine canola oil, sugar, red wine vinegar, and 2 tablespoons soy sauce together in a bowl.
  • Melt butter in a saucepan over low heat; add sugar and stir until dissolved. Crumble ramen noodles; stir into butter mixture. Stir ramen seasoning packet, sesame seeds, almonds, and soy sauce into noodle mixture; cook until lightly toasted, stirring constantly to prevent burning, 2 to 3 minutes. Remove from heat.
  • Toss oil and vinegar mixture, ramen mixture, bok choy, and green onions together in a large bowl.

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