Best Asian Bok Choy Salad Recipes
ASIAN CHICKEN SALAD WITH SNAP PEAS AND BOK CHOY
Provided by Bon Appétit Test Kitchen
Categories Salad Chicken Ginger Onion Low Carb Quick & Easy Low Cal High Fiber Dinner Lunch Cucumber Spring Healthy Bok Choy Jalapeño Cilantro Sugar Snap Pea Bon Appétit Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Fill medium skillet with salted water; bring to boil. Add chicken breasts, cilantro sprigs, and whole green onion; reduce heat to medium and poach chicken until just cooked through, about 20 minutes. Using tongs, transfer chicken to plate; cool. Add snap peas to same skillet; increase heat to high and cook until crisp-tender, about 1 minute.
- Drain; rinse snap peas under cold water to cool. Discard whole green onion and cilantro sprigs. Coarsely shred chicken. Toss chicken, chopped cilantro, chopped green onions, snap peas, and next 3 ingredients in large bowl. Whisk ponzu, vinegar, oil, and ginger in small bowl. Add dressing to salad; toss to coat. Season to taste with salt and pepper.
- * Available in the Asian foods section of some supermarkets and at Asian markets.
ASIAN BOK CHOY AND CHICKEN SALAD OVER RICE
Here, two classic recipes are simplified into a one-skillet meal combining Asian bok choy and chicken salad.
Provided by allison hoffman
Categories World Cuisine Recipes Asian
Time 1h15m
Yield 4
Number Of Ingredients 14
Steps:
- Mix oil, vinegar, sugar, and soy sauce together in a lidded jar for the dressing; put lid on tightly and shake well. Set dressing aside.
- Combine bok choy, green onions, and carrots in a large bowl.
- For the marinade combine soy sauce, olive oil, honey, ginger, and garlic in a small microwave-safe bowl. Heat marinade in the microwave for 1 minute. Stir and heat again for 30 seconds. Place chicken in a large bowl and pour marinade on top; allow to marinate for 15 minutes.
- Heat a large skillet over medium heat. Pour chicken and marinade into the skillet and cook 20 minutes. Add bok choy salad and dressing. Continue cooking until chicken is no longer pink inside, about 10 minutes more. Serve over a bed of rice.
Nutrition Facts : Calories 651.8 calories, Carbohydrate 56.5 g, Cholesterol 64.6 mg, Fat 35 g, Fiber 2.7 g, Protein 29.2 g, SaturatedFat 5.3 g, Sodium 1697.1 mg, Sugar 28.5 g
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.
ALMOND AND BABY BOK CHOY ASIAN SALAD
This crispy salad uses authentic Asian ingredients and the sauce is delicious. If you can find mirin in an Asian grocery store, it makes it much more authentic and not too sweet.
Provided by ALEXIS MILLER
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk together the oil, vinegar, soy sauce, mirin, and sesame seeds in a small bowl, then set aside. Toss together the romaine, bok choy, carrot, almonds, and croutons in a large bowl. Pour the dressing over the salad, toss to coat, and serve immediately.
Nutrition Facts : Calories 361.3 calories, Carbohydrate 10.1 g, Fat 34.4 g, Fiber 3 g, Protein 4.6 g, SaturatedFat 2.8 g, Sodium 764.4 mg, Sugar 3.5 g
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
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
GRILLED SHRIMP, PEA SHOOT, AND BOK CHOY SALAD WITH ASIAN REDUCED FAT DRESSING
This is the tastiest shrimp salad without any guilt: only a trace of oil makes it perfect for serving any dieter. If you want to feel healthy, but enjoy your food, this is the salad for you. You may want to garnish with additional green onions and chopped peanuts, but I find that placing the shrimp on the top is garnish enough.
Provided by Karen Barris Calabro
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 57m
Yield 4
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place grapes in a food processor or blender; process until pureed. Whisk pureed grapes, fish sauce, lime juice, garlic, chile sauce, and salt together in a bowl until dressing is well combined.
- Spoon about 2 tablespoons dressing and oil into a bowl; add shrimp. Reserve remaining dressing for the salad. Refrigerate shrimp until chilled and marinated, 15 to 20 minutes.
- Place eggplant in a roasting pan and spray with enough cooking spray to coat.
- Roast eggplant in the preheated oven until browned, about 15 minutes. Transfer eggplant to the reserved dressing.
- Preheat an outdoor grill for high heat and lightly oil the grate. Remove shrimp from marinade and discard marinade.
- Cook shrimp on the hot grill until visibly pink on the bottom, about 3 minutes. Flip shrimp and cook until cooked through but not dry, 4 to 5 minutes. Remove shrimp from grill and allow to rest.
- Combine bok choy, pea shoots, carrots, cucumbers, mint, cilantro, peanuts, and green onions in a large bowl; add eggplant with dressing and shrimp and toss well.
Nutrition Facts : Calories 276.3 calories, Carbohydrate 29.4 g, Cholesterol 172.6 mg, Fat 7.6 g, Fiber 8.6 g, Protein 27.1 g, SaturatedFat 1.2 g, Sodium 2879.4 mg, Sugar 17.2 g
ASIAN CHICKEN SALAD WITH SNAP PEAS AND BOK CHOY READ MORE
Number Of Ingredients 11
Steps:
- Fill medium skillet with salted water; bring to boil. Add chicken breasts, cilantro sprigs, and whole green onion; reduce heat to medium and poach chicken until just cooked through, about 20 minutes. Using tongs, transfer chicken to plate; cool. Add snap peas to same skillet; increase heat to high and cook until crisp-tender, about 1 minute. Drain; rinse snap peas under cold water to cool. Discard whole green onion and cilantro sprigs. Coarsely shred chicken. Toss chicken, chopped cilantro, chopped green onions, snap peas, and next 3 ingredients in large bowl. Whisk ponzu, vinegar, oil, and ginger in small bowl. Add dressing to salad; toss to coat. Season to taste with salt and pepper. * Available in the Asian foods section of some supermarkets and at Asian markets.
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.
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The Asian bok choy salad is a popular dish that originated from China. This green leafy vegetable has gained worldwide popularity, and today, it is enjoyed by people all over the world. This salad is a variation of the traditional bok choy stir-fry that is common in China.
History
Bok choy has been a staple in Chinese cuisine for centuries. It was first cultivated in China over 1,500 years ago and spread to other parts of Asia. It is also known as Chinese cabbage and has been an essential ingredient in Chinese cooking. In recent years, bok choy has become more popular in Western countries, where it is used in a variety of dishes.
Types of Bok Choy
There are several types of bok choy, including Baby bok choy, Shanghai bok choy, and Canton bok choy. These varieties have different shapes, sizes, and flavors. They are all rich in antioxidants, vitamins, and minerals, making them beneficial for health. Baby bok choy is tender, sweet, and has a mild flavor. Shanghai bok choy is larger than the baby bok choy and has a more robust flavor. Canton bok choy has a thick stalk and a mild flavor.
Ingredients
The ingredients used to make Asian bok choy salad may vary depending on personal preferences. However, some of the common ingredients include;
Bok Choy
Bok choy is the primary ingredient in this salad. It is best to choose fresh, crisp bok choy with green leaves and white stalks. Wash the bok choy thoroughly and cut it into bite-size pieces.
Nuts and Seeds
Nuts and seeds add a crunchy texture and flavor to the salad. Some popular nuts and seeds used in bok choy salad include almonds, sunflower seeds, sesame seeds, and cashews.
Dressing
The dressing is what gives the salad its flavor. The dressing may vary depending on individual preferences. However, most dressings include ingredients such as soy sauce, sesame oil, rice vinegar, garlic, and ginger.
Veggies
Additional vegetables can be added to the salad to increase its nutritional value. Some popular vegetables that go well with bok choy include carrots, red bell peppers, and cucumbers.
Benefits of Bok Choy Salad
There are several benefits to eating bok choy salad, including;
Rich in Nutrients
Bok choy is rich in nutrients such as vitamins C, K, and A, potassium, and calcium. These nutrients are beneficial for maintaining good health and preventing certain diseases.
Low in Calories
Bok choy salad is low in calories and is an excellent option for individuals who are watching their weight. The salad is also high in fiber, which helps to keep you feeling full longer.
May Lower Risk of Cancer
Bok choy is rich in antioxidants, which may help to reduce the risk of certain cancers. Antioxidants help to protect the body from free radicals, which can cause damage to cells.
Conclusion
The Asian bok choy salad is a tasty and nutritious dish that is easy to make. It is an excellent option for individuals who are looking for a healthy meal that is low in calories. The salad is versatile and can be customized to suit individual tastes. Bok choy salad can be enjoyed as a side dish or as a main course.
Asian bok choy salad is a delightful and refreshing salad that is not only easy to make but also quite healthy. It has become quite popular in western countries in recent years as people are looking for healthier food options. Bok choy is a member of the cabbage family and is an excellent source of vitamins and minerals. It is used in various Asian cuisines and can be eaten raw or cooked. In this article, we will explore valuable tips to help you make delicious and healthy Asian bok choy salad recipes.
Choosing the Right Bok Choy
To make a delicious Asian bok choy salad, you need to choose the right type of bok choy. There are two types of bok choy, baby bok choy, and Shanghai bok choy. Baby bok choy, also known as a spoon cabbage, is small and tender, and has a mild flavor. Shanghai bok choy, also known as choy sum, is larger, has a thicker stem, and a slightly bitter taste. While both types of bok choy are nutritious, baby bok choy is the preferred option for salads because of its mild flavor and tender leaves.
Preparation of Bok Choy
Before you start making your Asian bok choy salad, you need to prepare the bok choy properly. First, you need to rinse the bok choy under cold water to remove any dirt or debris. After that, you should trim the end of the stem and remove any discolored or damaged leaves. Once you have done that, you need to cut the bok choy into bite-size pieces. You can either slice it or chop it, depending on your preference. However, it is important to ensure that the size of the pieces is consistent to ensure even cooking or sautéing.
Choice of Dressing
The choice of dressing is critical when it comes to making Asian bok choy salad. You should choose a dressing that complements the flavors of the bok choy and other ingredients. You should also consider the level of acidity, sweetness, and saltiness of the dressing. Examples of dressings that work well with bok choy include ginger garlic dressing, sesame dressing, honey mustard dressing, and soy sauce dressing.
Adding Proteins
If you want to make your Asian bok choy salad more filling, you should consider adding proteins to it. Examples of proteins that work well in bok choy salad include grilled chicken, shrimp, tofu, and beef. You will need to cook or marinate the proteins before adding them to the salad to ensure that they are flavorful and tender. The addition of proteins adds texture, flavor, and nutrients to the salad.
Use Different Vegetables and Fruits
Asian bok choy salad is quite versatile, and you can add different vegetables and fruits to it to give it a unique flavor and texture. Some of the vegetables that work well with bok choy include carrots, cucumbers, red peppers, and bean sprouts. You can also add fruits such as strawberries, oranges, and mangoes to give the salad a sweet and tangy flavor. It is crucial to ensure that the vegetables and fruits you add to the salad are fresh and of high quality to ensure that the salad retains its nutritional value.
Adding Nuts and Seeds
To add more crunch to your Asian bok choy salad, you should consider adding nuts and seeds. Examples of nuts and seeds that work well in bok choy salad include almonds, peanuts, cashews, sesame seeds, and sunflower seeds. You can either sprinkle them on top of the salad or mix them in with the other ingredients. Nuts and seeds are an excellent source of protein, healthy fats, and fiber.
Mixing the Salad Ingredients
Once you have prepared all the ingredients for your Asian bok choy salad, you need to mix them properly to ensure that every bite has a perfect balance of flavors. You should start by mixing the bok choy with the dressing to ensure that the leaves are well coated. After that, you can add the other ingredients, such as the vegetables, fruits, proteins, and nuts, and seeds. You should mix the salad gently to avoid mashing the ingredients or bruising the delicate leaves.
Serving the Salad
Asian bok choy salad is best served cold, so you should ensure that it is properly chilled before serving. You can store the salad in the refrigerator for several hours, allowing the flavors to meld together. Once you are ready to serve the salad, you can garnish it with fresh herbs such as cilantro, mint or basil. You can also add some extra dressing to the salad to give it more flavor.
Conclusion
In conclusion, making an Asian bok choy salad is easy and straightforward, but it takes some careful consideration to ensure that the salad is delicious and healthy. Choosing the right type of bok choy, preparing it correctly, choosing the right dressing, adding proteins, including different vegetables and fruits, adding nuts and seeds, mixing the ingredients correctly, and serving the salad properly are some essential tips that can make a significant difference in the outcome of your salad.