BOK CHOY RAMEN SALAD
This is an amazing salad!
Provided by Heather Roscelli
Categories Salad
Time 12m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 617.8 calories, Carbohydrate 50.3 g, Cholesterol 20.3 mg, Fat 44 g, Fiber 5.4 g, Protein 10.3 g, SaturatedFat 10.4 g, Sodium 1101.6 mg, Sugar 25.1 g
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.
ASIAN BOK CHOY SALAD
This wonderful vegan salad with an Asian flair is quick and simple, and is great for parties!
Provided by KARALYNNN
Categories Salad Vegetable Salad Recipes
Time 20m
Yield 8
Number Of Ingredients 9
Steps:
- Mix water and sugar in a medium saucepan, and bring to a boil. Cook 5 minutes, stirring occasionally, until a light syrup has formed. Remove from heat, and mix in lemon juice, soy sauce, and olive oil. Refrigerate until serving.
- In a medium bowl, toss together bok choy and green onions. Top with pine nuts and dried rice noodles. Sprinkle with the dressing to taste.
Nutrition Facts : Calories 327.8 calories, Carbohydrate 25.8 g, Fat 23.5 g, Fiber 4.4 g, Protein 9.4 g, SaturatedFat 3.4 g, Sodium 554 mg, Sugar 9.6 g
ORIENTAL BOK CHOY SALAD
Asian inspired salad recipe made with baby bok choy or Chinese cabbage (Wombok). There is added crunch with the addition of fried noodles and toasted slivered almonds. A sweet and tangy soy based dressing compliments this dish.
Provided by jboulter
Categories Lunch/Snacks
Time 10m
Yield 1 Salad, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Slice finely the Bok Choy or Wombuk, including the stalks. Thinly slice the green onions including the white stalks. Add the rest of the salad ingredients and toss well to combine. Add dressing just before serving to ensure the salad retains its crunch.
- DRESSING: Combine all ingredients in a screw top jar and shake very well. Pour over salad just before serving and mix thoroughly.
Nutrition Facts : Calories 479.1, Fat 35.4, SaturatedFat 3.9, Sodium 656.9, Carbohydrate 34.4, Fiber 6.1, Sugar 9.3, Protein 11.5
EDAMAME, BOK CHOY AND MANGO SALAD WITH ASIAN VINAIGRETTE
Provided by Damaris Phillips
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together the vinegar, soy sauce, honey, pepper flakes and lime juice until smooth. Slowly whisk in the sesame oil.
- Add the edamame, bok choy and mango, and toss to coat with the dressing. Add the sesame seeds and toss again to combine. Serve garnished with the reserved bok choy greens.
ASIAN CHICKEN SALAD WITH BOK CHOY
Steps:
- Place chicken in a large pot, and add enough water to just cover. Bring to a boil; reduce heat, and simmer, partially covered, until chicken is cooked through, about 35 minutes, skimming off foam as needed. Transfer chicken to a plate. When cool enough to handle, remove skin and pull meat from bone (keep it in one piece), then thinly slice meat. (At this point, chicken can be refrigerated in an airtight container for up to 2 days.)
- In a small pot, bring 1 inch of water to a boil; add bok choy. Cover, and simmer until tender, 3 to 5 minutes; drain, and let cool.
- In a bowl, whisk together lime juice, tamari, sugar, and cayenne pepper. Add chicken, peas, and shallots; toss to combine. Transfer chicken mixture to a serving platter, top with mint, and serve bok choy alongside.
- Nutrition Information
- (Per Serving)
- Calories: 204
- Saturated Fat: .5g
- Unsaturated Fat: 1.3g
- Cholesterol: 53mg
- Carbohydrates: 18.8g
- Protein: 32g
- Sodium: 571mg
- Fiber: 7g
BOK CHOY SALAD
If you're looking for a tasty vegetable for stir-fries, grilling, or salads, try bok choy. Bok choy is especially delicious when eaten raw. Just slice it up, toss with a light dressing, and enjoy.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
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.
ASIAN CHICKEN SALAD WITH BOK CHOY
Use leftover chicken breasts from our Simple Chicken Noodle Soup when making this light Asian Chicken Salad with Bok Choy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 15m
Number Of Ingredients 10
Steps:
- In a large pot, bring 1 inch salted water to a boil; add bok choy. Cover, and cook until tender, 3 to 5 minutes; drain, and let cool.
- In a bowl, whisk together lime juice, fish sauce, sugar, and cayenne. Add chicken, snow peas, and shallots; toss to combine. Top chicken mixture with mint, and serve alongside bok choy.
BOK CHOY SALAD
This recipe has won more praise than any other dish. I think it is because it is so different than the standard salad fair. It is definitely the sugar/candy ramen noodles and the dressing that makes this dish very unique. So do not mix the salad and ramen noodles with the dressing until ready to eat!
Provided by Country Chef
Categories Greens
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In large pan melt butter and add sesame seeds, sugar, broken ramen noodles, almonds.
- Brown and set aside to cool. After cooled, break up and set aside in small bowl.
- Wash and chop bok choy (smaller is better) and green onions in large salad bowl.
- Dressing
- Mix vegetable oil, red wine vinegar, sugar, and soy sauce.
- Just prior to serving the salad, (plan for this salad to be the last thing you pull together for the event), mix bok choy and ramen noodles mixture. Drizzle dressing over salad or pass dressing around in small bowl.
Nutrition Facts : Calories 567.2, Fat 45.2, SaturatedFat 12.6, Cholesterol 30.5, Sodium 861.2, Carbohydrate 36.3, Fiber 4, Sugar 17.8, Protein 8.4
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