Best 3 Crunchy Bok Choy Salad Recipes

**Experience a Burst of Freshness with Crunchy Bok Choy Salad: A Culinary Journey through Three Unique Recipes**

Discover the delectable world of Crunchy Bok Choy Salad with three distinctive recipes that capture the essence of this versatile vegetable. From a simple yet flavorful Asian-inspired dressing to a tangy, refreshing citrus vinaigrette, and a creamy, savory dressing, these recipes offer a symphony of flavors to suit every palate. Each recipe is meticulously crafted to highlight the crisp texture and mild, peppery flavor of bok choy, making it the perfect salad base for a healthy and satisfying meal. Embark on this culinary adventure and elevate your salad game with the vibrant Crunchy Bok Choy Salad.

Let's cook with our recipes!

CRUNCHY RAMEN-BOK CHOY SALAD

Crunchy Ramen-Bok Choy Salad image

A nice alternative to the usual summer grill accompaniments of potato or macaroni salad with the added benefit of no mayo! Tasty with a surprising crunch. Very addictive.

Provided by LifeLearner

Categories Salad Vegetable Salad Recipes

Time 30m

Yield 12

Number Of Ingredients 10

Ingredients

3 (3 ounce) packages package ramen noodles (flavor packet saved for another use) broken into pieces
½ cup sunflower seeds
½ cup slivered almonds
¼ cup butter, melted
½ cup white sugar
½ cup vegetable oil
¼ cup red wine vinegar
3 tablespoons soy sauce
1 head bok choy, chopped
½ sweet onion, chopped

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place ramen noodles, sunflower seeds, and almonds on a baking sheet. Drizzle butter over the ramen noodle mixture and toss to coat.
Toast the ramen noodle mixture in the preheated oven until lightly browned and fragrant, stirring occasionally to avoid burning, about 8 minutes. Set aside to cool.
Whisk sugar, vegetable oil, vinegar, and soy sauce together in a small bowl for the dressing.
Place bok choy, onion, and toasted ramen noodle mixture in a large bowl. Toss with dressing until well coated.

Nutrition Facts : Calories 234 calories, Carbohydrate 14.2 g, Cholesterol 10.2 mg, Fat 19.1 g, Fiber 1.5 g, Protein 3.4 g, SaturatedFat 4.2 g, Sodium 352.7 mg, Sugar 9.4 g

CRUNCHY BOK CHOY SALAD

Crunchy Bok Choy Salad image

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

Ingredients

1 tablespoon canola oil
½ cup slivered almonds
1 large head bok choy, trimmed and cut into bite-size pieces
1 bunch green onions, chopped
2 (3 ounce) packages ramen noodles, broken into pieces
½ cup canola oil
½ cup white sugar
¼ cup balsamic vinaigrette salad dressing
1 tablespoon soy sauce

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

CRUNCHY BOK CHOY SALAD

CRUNCHY BOK CHOY SALAD image

Categories Vegetable No-Cook Low Fat

Yield Makes 4 substantial portions

Number Of Ingredients 13

Ingredients

Dressing:
2 TBS sugar
3 TBS cider vinegar (you can use red wine vinegar; tastes fine)
3 TBS low sodium soy sauce (can use regular)
2 TBS peanut butter ( I use chunky, but smooth is fine too)
1/2 tsp crushed red pepper (I used dried chillie pepper seeds)
Salade:
3 Cups thinly sliced bok choy (white and green part; I sliced it by hand)
1 Cup very thinly sliced red pepper strips (I cut these by hand as well)
1/2 Cup shredded carrot (I used the shredder on my food processor)
1/4 Cup diagonally cut green onions (small pieces)
1/4 Cup unsalted dry roasted peanuts (salted also works)
1 (3 oz) package ramen noodles (I used "oriental" flavored

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.

Tips:

For the best flavor, use young bok choy with tender leaves and crisp stalks. If the bok choy is older, you may need to peel the tough outer leaves.
Be sure to wash the bok choy thoroughly before using it. You can either rinse it under running water or soak it in a bowl of cold water for a few minutes.
To make the salad more flavorful, marinate the bok choy in a mixture of soy sauce, rice vinegar, and sesame oil for at least 30 minutes before serving.
If you don't have time to marinate the bok choy, you can simply toss it with the dressing just before serving.
Feel free to add other vegetables to the salad, such as shredded carrots, cucumber, or red cabbage.
For a more substantial salad, add some cooked protein, such as grilled chicken, shrimp, or tofu.
Serve the salad immediately or chill it for later.

Conclusion:

Bok choy salad is a delicious, healthy, and easy-to-make dish that is perfect for any occasion. It is a great way to get your daily dose of vegetables and is also a good source of vitamins, minerals, and antioxidants. Whether you are looking for a light lunch, a refreshing side dish, or a healthy snack, bok choy salad is a great option.