Best 6 Baby Thats Good Broccoli Bok Choy Salad Recipes
Welcome to a culinary journey that combines the vibrant flavors of broccoli and bok choy in a refreshing and nutritious salad. This article presents a collection of thoughtfully curated recipes that elevate the humble broccoli and bok choy into a symphony of taste and texture. Each recipe offers a unique twist, ensuring that every palate finds its perfect match. From the classic Broccoli and Bok Choy Salad with a tangy sesame dressing to the innovative Warm Broccoli and Bok Choy Salad with a nutty brown butter vinaigrette, these recipes are sure to impress even the most discerning foodie. Whether you're a seasoned cook or just starting your culinary adventure, this article will guide you through the process of creating a salad that is both visually appealing and bursting with flavor. So, get ready to embark on a culinary adventure that celebrates the goodness of broccoli and bok choy!
Here are our top 6 tried and tested recipes!
EASY ROASTED BOK CHOY RECIPE
This tender crisp roasted bok choy recipe makes an easy and healthy 12 minute, low calorie side dish. Amp up the flavor with a drizzle of balsamic reduction and sprinkle of sesame seeds.
Provided by Cheryl
Categories Side Dish
Time 12m
Number Of Ingredients 10
Steps:
- Heat oven to 450F/232C. Line a large baking sheet with foil and spray with cooking spray/oil. Parchment paper is fine too if it can withstand a very high heat.
- PREPARE BOK CHOY AND BROCCOLI: Cut 1/2 inch/1.27 cm off white bult ends of boy choy. Separate stems (or cut baby bok choy in half lengthwise if using regular bok choy). Tear off any partial leaves that are wilted or brown. If adding broccoli, cut stems off and cut florets in half or into smaller pieces.
- MIX WITH SEASONINGS: Lay bok choy and broccoli in a single layer on pan. Drizzle with oil. Sprinkle with garlic powder, salt and pepper and red pepper flakes (if using). Toss with hands to coat veggies evenly and spread out in single layer.
- ROAST, DRIZZLE AND SERVE: Roast for 6 minutes or until slightly browning. If you prefer more char or caramelization, continue roasting another 4-5 minutes, but vegetables will be softer. Remove from oven. Transfer to platter. Drizzle with balsamic reduction and sprinkle with toasted sesame seeds. Garnish with lemon juice or zest if desired.
Nutrition Facts : Calories 150 kcal, Carbohydrate 11 g, Protein 4 g, Fat 11 g, SaturatedFat 2 g, Sodium 318 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
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.
BOK CHOY AND BROCCOLI SALAD
Make and share this Bok Choy and Broccoli Salad recipe from Food.com.
Provided by Kevlarturtle
Categories Asian
Time 15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, combine bok choy, broccoli, green onions and almonds.
- In a small bowl, whisk together remaining ingredients.
- Toss dressing with vegetables and serve.
BABY BOK CHOY WITH GARLIC
Baby bok choy have a milder taste than the full-grown deal and are also more tender. I just cook them in some chicken broth and garlic, and serve them with rice and fish. My family enjoys the taste of garlic, so we use quite a bit. Feel free to adjust accordingly.
Provided by Sarah MJ
Categories Side Dish Vegetables
Time 20m
Yield 3
Number Of Ingredients 6
Steps:
- Melt the butter in a saucepan over medium heat, and cook and stir the garlic until very lightly browned, about 5 minutes. Pour in the chicken broth, add the baby bok choy, and bring to a boil. Reduce heat to a simmer, and cook until the bok choy are tender, about 6 minutes. Season to taste with salt and black pepper.
Nutrition Facts : Calories 223.2 calories, Carbohydrate 25.1 g, Cholesterol 26.9 mg, Fat 10.2 g, Fiber 9.4 g, Protein 15.8 g, SaturatedFat 5.1 g, Sodium 1897.9 mg, Sugar 12.1 g
SAUTEED BOK CHOY AND BROCCOLI
This healthy side dish features a trio of Asian flavors -- garlic, ginger, and soy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables Bok Choy Recipes
Time 25m
Number Of Ingredients 6
Steps:
- Cut white stalks from bok choy; slice into 1-inch pieces. Coarsely chop green leaves.
- Peel stalks from broccoli; slice 1/4 inch thick. Cut florets into bite-size pieces.
- In a large skillet, boil 1/2 cup water. Add bok choy stalks and broccoli; cover. Simmer over medium-low until broccoli is bright green, 5 to 7 minutes. Uncover; cook on high until water evaporates, 2 to 4 minutes.
- Add bok choy leaves, oil, and garlic. Cook, tossing often, until garlic is fragrant, 2 minutes.
- Press ginger in a sieve over skillet to release juices. Stir in soy sauce.
Nutrition Facts : Calories 65 g, Fat 4 g, Protein 2 g
BABY THAT'S GOOD BROCCOLI & BOK CHOY SALAD
Cool summer salad with tangy, sweet dressing. My sister in law has served this at family gatherings and finally gave me her recipe! Included refrigeration time in prep time. Enjoy!
Provided by HopeK
Categories Vegetable
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In large salad bowl, combine broccoli, bok choy, crushed noodles& green onions.
- In separate bowl whisk together sugar, oil, vinegar, soy sauce& chicken soup seasoning mixes.
- Pour dressing over salad and toss to evenly coat.
- Toss sunflower seeds& almonds on top.
- Toss salad to mix thoroughly.
- Refrigerate 30 minutes to 1 hour before serving.
Tips:
- Choose fresh, crisp vegetables: The fresher the vegetables, the better the salad will taste. Look for broccoli and bok choy that are deep green in color and have no signs of wilting or bruising.
- Cut the vegetables into bite-sized pieces: This will make them easier to eat and will help the dressing to evenly coat the vegetables.
- Use a light, flavorful dressing: A simple dressing made with olive oil, vinegar, and a touch of honey or maple syrup is a great choice for this salad. You can also add in some minced garlic or ginger for extra flavor.
- Don't overdress the salad: A little dressing goes a long way. Too much dressing will make the salad soggy and oily.
- Serve the salad immediately: This salad is best enjoyed fresh. If you need to make it ahead of time, store the dressing and vegetables separately and assemble the salad just before serving.
Conclusion:
This broccoli bok choy salad is a healthy and delicious side dish that is perfect for any occasion. It is packed with nutrients and has a light, refreshing flavor that will appeal to everyone. The next time you are looking for a healthy and easy salad recipe, give this one a try. You won't be disappointed!
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