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Asian Bok Choy Salad

Rated as 3.5 out of 5 Stars

"This wonderful vegan salad with an Asian flair is quick and simple, and is great for parties!"
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Ingredients

20 m servings 328 cals
Original recipe yields 8 servings

Directions

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  • Prep

  • Ready In

  1. 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.
  2. 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


Per Serving: 328 calories; 23.5 g fat; 25.8 g carbohydrates; 9.4 g protein; 0 mg cholesterol; 554 mg sodium. Full nutrition

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Reviews

Read all reviews 9
  1. 10 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Add thinly sliced red peppers for a festive holiday salad. The bright green and red make it perfect.

Most helpful critical review

This was okay. I wouldn't make it again. I ended up adding store-bought dressing because it was so bland, and the bok choy is tough to chew.

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Add thinly sliced red peppers for a festive holiday salad. The bright green and red make it perfect.

This was okay. I wouldn't make it again. I ended up adding store-bought dressing because it was so bland, and the bok choy is tough to chew.

Not much flavor. Don't think I'd make it again.

Really didn't enjoy this salad at all. Annette Jensen- Canada

This salad was great! I substituted garlic sesame sticks for the chow mein noodles, and it was just as good.

I think this recipe is a good starting point for a salad like this, but it needs some serious work. To me, bok choy is just better when sauteed or stir fried. I would slightly cook the bok choy ...

My company loved this recipe. So did I. Very easy, light and delicious.

I had no issue with the raw bok choy as salad greens, and I did add some red bell pepper strips for color. The thing that just didn't work for me was the dressing. All I could taste was olive ...

This is very similar to 3 other recipes, so I combined all 3. I added carrots for crunch, used regular Bok Choy since I didn’t have baby, and also followed another suggestion and added the noodl...