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Crunchy Bok Choy Salad

Rated as 4.75 out of 5 Stars

"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."
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30 m servings 199
Original recipe yields 12 servings


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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place ramen noodles, sunflower seeds, and almonds on a baking sheet. Drizzle butter over the ramen noodle mixture and toss to coat.
  3. 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.
  4. Whisk sugar, vegetable oil, vinegar, and soy sauce together in a small bowl for the dressing.
  5. Place bok choy, onion, and toasted ramen noodle mixture in a large bowl. Toss with dressing until well coated.

Nutrition Facts

Per Serving: 199 calories; 16 13 2.2 10 352 Full nutrition

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Read all reviews 4
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This recipe is awesome. I got some bok choy with my CSA and while I've eaten it, I've never prepared it. I found this recipe and realized I had all of the ingredients already so I settled on t...

This was great! I subbed pine nuts for sunflower seeds and only used 2 packs of ramen, but I'm a new lover of bok choy!! And so is my boyfriend! Super easy, next time I might throw in some crais...

Easy and very good only substituted rice vinegar for red wine vinegar. Will be making this again

I used these ingredients, but cooked it differently, so I'm not even sure it counts as the same recipe anymore. I modified it to make it easy enough for my kids to make on their own as an aftern...