This is a quick bok choy salad recipe I got from my mother. I made a few modifications to the dressing to fit my own taste, but it's been a hit with my husband, and our child and frequently asked for when they see bok choy in the store. This can be served as either an appetizer or a salad for any meal. Add green onions, if desired.

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Recipe Summary

prep:
15 mins
cook:
4 mins
additional:
10 mins
total:
29 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Crunch:
Sauce:
Salad:

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

You can use ponzu sauce in place of soy sauce, if desired.

Editor's Note:

Nutrition data for this recipe includes the full amount of dressing ingredients. The actual amount of dressing consumed will vary.

Nutrition Facts

456 calories; protein 7.6g 15% DV; carbohydrates 32.5g 11% DV; fat 33.9g 52% DV; cholesterol 0mg; sodium 462.6mg 19% DV. Full Nutrition
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