Best Baby Bok Choy Salad Recipes

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COLD-SMOKED CHICKEN WITH BABY BOK CHOY AND CASHEW SALAD



Cold-Smoked Chicken with Baby Bok Choy and Cashew Salad image

Provided by Bruce Aidells

Categories     Salad     Chicken     Leafy Green     Nut     Poultry     Picnic     Quick & Easy     Lunch     Cashew     Summer     Bok Choy     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     No Sugar Added     Kosher

Yield Main 4 main-course servings

Number Of Ingredients 13

6 baby bok choy, separated into leaves
2 tablespoons rice vinegar (not seasoned)
1 tablespoon soy sauce
2 teaspoons hoisin sauce
1/2 teaspoon black pepper
1/4 teaspoon Chinese five-spice powder
1/4 cup vegetable oil
2 tablespoons Asian sesame oil
2 tablespoons sesame seeds, toasted
3 cooked cold-smoked chicken legs (see cooks' note, below), skin discarded and meat finely shredded (3 cups)
1 small seedless cucumber (usually plastic-wrapped), halved lengthwise, cored, and cut into 1/8-inch-thick matchsticks
1/2 cup chopped fresh cilantro
1/2 cup roasted unsalted cashews (2 1/2 oz)

Steps:

  • Blanch bok choy in a 4- to 6-quart pot of boiling salted water until just wilted but still bright green, about 30 seconds. Drain in a colander, then rinse under cold water to stop cooking and drain well.
  • Whisk together vinegar, soy sauce, hoisin sauce, pepper, and five-spice powder in a small bowl, then add oils in a slow stream, whisking until combined. Stir in sesame seeds.
  • Toss together chicken, cucumber, cilantro, and 1/3 cup dressing in a bowl.
  • Divide bok choy among 4 serving bowls and spoon chicken salad on top. Drizzle with some of remaining dressing and sprinkle with cashews. Transfer remaining dressing to an airtight container and chill for another use.

BABY BOK CHOY SALAD



Baby Bok Choy Salad image

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

1 cup vegetable oil
1/2 cup balsamic vinegar
1/4 cup soy sauce
2 teaspoons caster sugar (or more, depending on your sweet tooth)
1 bunch baby bok choy (about 1 pound)
4 -6 green onions (or more, depending on your love of onions)
1/4 cup slivered almonds
1/4 cup pine nuts
1/2-1 cup crisp chow mein noodles (Chang's Original Fried Noodles in Australia)

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.

BABY OCTOPUS AND SQUID WITH BABY BOK CHOY - SALAD



Baby Octopus and Squid With Baby Bok Choy - Salad image

Baby bok choy comes in a variety of sizes, so the amount you use will really depend on what is available. Serving size will depend on whether you make this as a side or main dish. Red pepper sauce: go towards flavorful rather than simply merely HOT. Rice vinegar is NOT sushi vinegar, the latter has sugar. As with most of my recipes, ingredient quantities are approximate. I can see adding drained capers and/or toasted pine nuts at the end in a future rendition of this... Prep time includes marinating time.

Provided by Diann is Cooking

Categories     Octopus

Time 5h21m

Yield 3-4 serving(s)

Number Of Ingredients 16

1 lb baby octopus
1/2 lb squid, cleaned
1/4 cup wine, dry white
2 -3 ounces shiitake mushrooms
water, to cover
1/2 cup rice vinegar
1/2 cup red wine vinegar
1 1/2 tablespoons olive oil
1 garlic clove, finely minced
Italian spices
red pepper sauce
ground black pepper
1 tablespoon japanese rice seasoning (nori komi furikake) (optional)
1/8 ounce wakame seaweed (optional)
2 -4 baby bok choy
1 shallot, thinly sliced

Steps:

  • boil and then simmer the octopus and the de-stemmed shitakes in the mixture of water and wine for 15-20 minutes, or until the octopus is tender.
  • Add the squid, and do a high simmer for no more than one minute. Do NOT overcook! Gets tough and nasty.
  • Drain into colander and run cold water over the octopods and shrooms in the colander to stop the cooking process.
  • Cut the octopus and the squid into smaller bite size pieces. Leave the shitake mushroom caps whole unless they are truly enormous.
  • Place drained items into a bowl, then add everything else except bok choy and shallot.
  • Marinate at least 4 hours, or overnight.
  • Immediately before serving, layer out your leaves of bok choy, along with the shallot. Drain the seafood marinate of excess liquid, then ladle this atop the bok choy/shallot layer.
  • Alternatively, chop the bok choy and shallot into smaller pieces, and put the drained seafood mixture in the same serving dish, and toss.

Nutrition Facts : Calories 293.5, Fat 9.5, SaturatedFat 1.6, Cholesterol 249.1, Sodium 405.7, Carbohydrate 9.6, Fiber 0.8, Sugar 0.9, Protein 35.5

BABY THAT'S GOOD BROCCOLI & BOK CHOY SALAD



Baby that's good Broccoli & Bok Choy Salad image

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

2 (3 -4 1/2 ounce) packages chicken-flavored ramen noodles, crushed
1 head broccoli, cut into bite size florets
1 head bok choy, cut into bite size pieces
4 green onions, chopped
1 cup lightly sunflower seeds (shelled) or 1 cup sesame seeds
1/2 cup red wine vinegar
1/2 cup olive oil
1/2 cup granulated white sugar
1 tablespoon soy sauce
1 cup blanched slivered almond (optional)

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.

ALMOND AND BABY BOK CHOY ASIAN SALAD



Almond and Baby Bok Choy Asian Salad image

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

½ cup canola oil
¼ cup rice vinegar
3 tablespoons soy sauce
1 tablespoon mirin (Japanese sweet rice wine)
2 tablespoons toasted sesame seeds
½ head romaine lettuce, chopped
2 heads baby bok choy, cleaned and sliced
1 carrot, cut into matchsticks
¼ cup toasted sliced almonds
½ cup croutons

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

BABY BOK CHOY SALAD



BABY BOK CHOY SALAD image

Categories     Vegetable

Yield 12-14 people

Number Of Ingredients 11

2 lbs sugar snap peas, pull strings then cut in half
6 heads baby Bok Choy, thinly sliced
3 shallots, finely chopped (optional)
2 English cucumbers, washed and thinly sliced
Handful of fresh Italian parsley
Dressing:
6 Tbsp light soy sauce
6 Tbsp lime juice
6 Tbsp rice wine vinegar
Red pepper flakes to taste
6 Tsp sesame seeds, toasted

Steps:

  • Mix all salad ingredients. Mix and shake dressing vigorously. Dressing can be mixed ahead of time.

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