Best 4 Almond And Baby Bok Choy Asian Salad Recipes
Indulge in a culinary journey of Asian flavors with our delectable Almond and Baby Bok Choy salad. This refreshing and vibrant salad features crisp baby bok choy, crunchy almonds, and a medley of colorful vegetables, all tossed in a zesty Asian dressing. The salad is not only visually appealing but also packed with nutrients, making it a perfect choice for health-conscious individuals.
In addition to the Almond and Baby Bok Choy salad, this article presents a collection of diverse Asian salad recipes to cater to various tastes and preferences. From the classic Chinese Chicken Salad with its savory dressing to the exotic Thai Beef Salad with its spicy and tangy flavors, each recipe offers a unique culinary experience. Whether you prefer a vegetarian delight like the Asian Chopped Salad or a hearty seafood option like the Spicy Asian Shrimp Salad, this article has something for everyone.
BABY BOK CHOY SALAD
This crunchy salad is from my friend, Louie. The dressing keeps very well in the cupboard, and the quantities for it shown here are enough for three or four batches of salad. The cooking time includes toasting the almonds and pine nuts. Jen -- a reviewer -- is right. This salad is better if it is dressed a while before it is served. But wait to add the crispy noodles just before serving. Leftovers of this get a bit soggy overnight, but are still quite nice the next day.
Provided by Leggy Peggy
Categories Vegetable
Time 18m
Yield 6 serving(s)
Number Of Ingredients 9
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.
CRUNCHY BOK CHOY SALAD
Wonderful, good for you, and you won't have anything to say but 'give me more.'
Provided by Cookmaster
Categories Salad Vegetable Salad Recipes
Time 20m
Yield 5
Number Of Ingredients 9
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.
Nutrition Facts : Calories 452.3 calories, Carbohydrate 31.8 g, Fat 35.5 g, Fiber 3.3 g, Protein 5.1 g, SaturatedFat 2.9 g, Sodium 506.5 mg, Sugar 23 g
ROSIE'S BOK CHOY SALAD
Crunchy bok choy is drizzled with sweetened soy vinaigrette and speckled with toasted almonds, sesame seeds and ramen noodles.
Provided by JPW94
Categories Salad Green Salad Recipes
Time 20m
Yield 8
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together the vinegar, oil, sugar and soy sauce. Set aside.
- Melt the margarine over medium heat in a small skillet. Crush the ramen noodles while still in their packaging, and add to the margarine along with the almonds and sesame seeds. Saute until everything is golden brown. Remove from heat and drain on a paper towel.
- Chop the bok choy and green onions and add to a large bowl. Just before serving, sprinkle with the noodle mixture and dressing, and toss to coat.
Nutrition Facts : Calories 374.1 calories, Carbohydrate 31.8 g, Fat 26.4 g, Fiber 2.6 g, Protein 4.9 g, SaturatedFat 5.4 g, Sodium 658.2 mg, Sugar 15.2 g
YUMMY BOK CHOY SALAD
This is hands down the best salad that I've ever had. It is definitely a family favourite, and I urge you to just give this one a try. You would think that raw baby bok choy would give this salad a bitter taste, but the dressing makes all the difference.
Provided by SYS1
Categories Salad Green Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- In a glass jar with a lid, mix together olive oil, white vinegar, sugar, and soy sauce. Close the lid, and shake until well mixed.
- Combine the bok choy, green onions, almonds, and chow mein noodles in a salad bowl. Toss with dressing, and serve.
Nutrition Facts : Calories 458 calories, Carbohydrate 35.9 g, Fat 33.5 g, Fiber 3.7 g, Protein 6.4 g, SaturatedFat 4.8 g, Sodium 867.6 mg, Sugar 18.7 g
Almond and baby bok choy asian-salad
- Prep all the various ingredients before you begin cooking, this will make the cooking go much faster.
- Toast the almonds for a richer, fragrant flavour.
- Use a mortar and pestle to crush the coriander seeds and lemongraass for a more rustic flavour, but a coffee grinder may be used if unavailable.
- The bok choy leaves can be kept whole or cut into ribbons. If cutting ribbons, hold the bok choy lengthways and make 4-5 slices lengthwise, then thinly shred across the slices.
- Use the entire spring onions and just remove the hairy darker green root ends.
- Use the wok (or large frying pan) for the almonds, this will ensure even browning and provide the best colour and flavour.
- Use the same wok or frying pan (washed out) for the remaining ingredients, this will deglaze the pan and create a more complex flavour.
- The final flavour for the bok choy can be diilled down to personal taste. Start with 1 tablespoon of light coloured (soy or tamari) and dark coloured (kecap manis) sauces and add more to taste.
- Serve as a side dish with steamed jasmine rice or grilled fish, chicken or tofu.
Conclusion
This almond and baby bok choy asian-salad is a delicious and healthy dish that is perfect for a quick and easy lunch or dinner. The almonds add a crunchy texture and nutty flavour, while the baby bok choy is crisp and refreshing. The asian-style vinaigrette is light and tangy, and brings all of the flavours together perfectly. If you are looking for a new and flavorful way to enjoy your veggies, give this almond and baby bok choy asian-salad a try.
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