Best Bok Choy Salad Recipes

BOK CHOY SALAD

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.

BOK CHOY RAMEN SALAD

Steps:

• Combine canola oil, sugar, red wine vinegar, and 2 tablespoons soy sauce together in a bowl.
• Melt butter in a saucepan over low heat; add sugar and stir until dissolved. Crumble ramen noodles; stir into butter mixture. Stir ramen seasoning packet, sesame seeds, almonds, and soy sauce into noodle mixture; cook until lightly toasted, stirring constantly to prevent burning, 2 to 3 minutes. Remove from heat.
• Toss oil and vinegar mixture, ramen mixture, bok choy, and green onions together in a large bowl.

BOK CHOY SALAD

Steps:

• Whisk together 4 teaspoons rice vinegar, 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, and 3/4 teaspoon sugar in a bowl. Toss in 5 cups sliced, raw bok choy (any type; about 1 1/2 pounds). Top with 2 tablespoons chopped cashews.

CRUNCHY RAMEN-BOK CHOY SALAD

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.

CRUNCHY BOK CHOY SALAD

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.

COLD-SMOKED CHICKEN WITH BABY BOK CHOY AND CASHEW SALAD

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.

ASIAN CHICKEN SALAD WITH SNAP PEAS AND BOK CHOY

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.

GRILLED BOK CHOY SALAD

Steps:

• Heat a grill to medium-high heat.
• Wash the bok choy, cabbage and scallions and shake to remove the excess water. Grill just until grill marks appear and become aromatic, about 30 seconds to 1 minute. Remove them from the grill to a cutting board. Julienne the bok choy and chop the cabbage. If using curly leaf cabbage. cut into chiffonade. Add the bok choy and the cabbage to a large salad bowl. Cut the scallions on the bias and add them to the bowl. Add the remaining ingredients and toss. Pour the Orange Sesame Balsamic Dressing over the salad, then toss and serve.
• Whisk all the ingredients together in a glass or wooden bowl. Set aside until ready to use.
• Yield: about 1 cup

APPLE BOK CHOY SALAD

Steps:

• Combine bok choy, apple, carrot, and chopped onion in a large bowl.
• Blend soy milk, cashews, vinegar, raisins, and mustard in a food processor or high-powered blender. Add desired amount to chopped vegetables.

MISO MARINATED SOLE TOPPED WITH JASMINE RICE WITH FRIED GINGER AND ORANGE FENNEL SALAD AND BRAISED BOK CHOY

Steps:

• In a medium sized bowl, combine all of the ingredients and stir to combine. Marinate the sole fillets in the mixture for approximately 1/2 hour. Heat a large saute pan over medium heat. Add enough oil to lightly coat the bottom of the pan and heat. Add the sole fillets and cook the marinated sole for approximately 4 minutes per side, or until they are cooked through. A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
• In a medium sized saute pan, heat oil over medium-high heat. Add the sliced ginger and fry the pieces until they are browned and crispy. In a small saucepan, bring 2 cups of water to a rolling boil. Add the rice to the pot and turn down the heat to low. Cover the pot and allow the rice to simmer until all of the water is absorbed. Before serving, stir the fried ginger and black sesame seeds into the pot.
• Clean and slice the fennel bulb into thin strips. In a medium sized bowl, combine all of the remaining ingredients. Mix the fennel strips into the bowl with the vinaigrette and toss everything together. Set aside.
• In a large saute pan, heat ginger oil over medium-high heat. Add the cleaned stalks of bok choy into the pan and allow the stalks to simmer in the oil. Add chicken stock and soy sauce to the pan and cover the pan until the bok choy becomes tender.

BABY BOK CHOY SALAD

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.

ASIAN BOK CHOY AND CHICKEN SALAD OVER RICE

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.

WARM BOK CHOY, BEET AND FETA SALAD

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Place the beets, 1/4 of the chopped garlic, and the olive oil on a piece of heavy aluminum foil; fold the foil around the beets into a sealed packet.
• Roast beets in the preheated oven until easily pierced with a fork, 40 minutes to 1 hour. Let beets cool just until they can be handled, then rub with a paper towel to remove skins. Chop into 1/2-inch cubes; set aside.
• Heat the peanut oil and butter in a heavy skillet over medium-high heat. Cook and stir bok choy and the remaining garlic together until bok choy is slightly softened but still crunchy, about 5 minutes. Remove from heat; stir in the beets and the feta. Serve warm.

ASIAN CHICKEN SALAD WITH BOK CHOY

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.

ROSIE'S BOK CHOY SALAD

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.

BOK CHOY SALAD

Steps:

• Combine bok choy and green onions; cover and chill.
• Whisk together the olive oil, lemon juice and ramen noodle seasoning packet. Refrigerate until chilled.
• Break ramen noodles into small pieces; combine with toasted almonds and sesame seeds.
• Before serving, combine the cabbage mixture and noodle mixture; add dressing and toss to coat.

BOK CHOY RAMEN NOODLE SALAD

Steps:

• Toast sunflower seeds and almonds in melted margarine in a skillet until light brown. Place on paper towels.
• Tear bok choy into bite sized pieces.
• In a large salad bowl, combine the bok choy, ramen noodles, scallions, sunflower seeds and almonds.
• In another bowl, prepare the dressing by mixing the soy sauce, white vinegar, sugar and olive oil together with a whisk.
• Pour the dressing into the salad.
• Toss to blend and serve at once. Enjoy!

BOK CHOY SALAD

Steps:

• Combine bok choy and onions and chill.
• Break up the uncooked ramen noodles and combine with the almonds and sesame seeds..
• Mix remaining ingredients.
• Before serving, combine the bok choy and noodle mixtures. Mix together the oil, lemon juice and tamari. Toss the salad with the dressing to coat.

CITRUS-BOK CHOY SALAD WITH CRISP RAMEN

Steps:

• Preheat oven to 400 degrees. On a rimmed baking sheet, toss ramen with 2 teaspoons vegetable oil. Bake until golden brown, 5 to 7 minutes. Meanwhile, cut away and discard orange peels and white pith. Working over a large bowl, cut out segments and squeeze juice from membranes (you should have 3 tablespoons juice). Whisk in sesame oil, chili sauce, honey, and remaining 4 teaspoons vegetable oil. Season with salt and pepper. Add ramen and bok choy and toss.

BOK CHOY SALAD WITH CHOW MEIN

Steps:

• Heat canola oil in a large skillet over medium heat. Add sesame seeds. Heat for 30 seconds; start stirring with a spatula and add chow mein noodles and almonds. Cook, stirring constantly, until seeds are dark brown, about 4 minutes. Remove from heat. Add honey; stir until crunch mixture sticks together. Pour into a bowl; cover with plastic wrap. Refrigerate until cool, about 10 minutes.
• Mix olive oil, sugar, vinegar, and soy sauce together in another bowl. Cover with plastic wrap; refrigerate dressing until cool.
• Place bok choy into a salad bowl.
• Place crunch mixture on a flat work surface. Break into smaller pieces using a meat tenderizer. Add to the bok choy; mix into the salad. Serve dressing on the side.
• Mix dressing well; serve alongside the salad.