Very good recipe! I've made this dish a few times and never disappointed. I deducted one star because I think that the recipe is made better by substituting in rice vinegar for white vinegar and adding one tablespoon of toasted sesame oil.
I make this regularly and always get requests for the recipe. I never bother with the chow mein noodles but use double the almonds. I usually just need 1/2 recipe for a meal at home (and still wind up with a little left over). I've used it with spinach and chard also it's always yummy!
This is a delicious recipe! This is the first time I have used BABY Bok Choy - it was tender and delicious (the large bok choy is more tough and better cooked). I was muching on the leaves - so tender and wonderful flavor, you can use practically every bit, stems and all. The dressing was delicious. I used low-sodium soy sauce and half a bunch of green onions, as mine were huge. I would recommend either doubling the salad or halving the dressing, as it made a lot of dressing. Also, better eaten right away because the noodles get soggy by the next day (maybe sprinkle them on top and don't mix them in?). Thanks so much for sharing!
I couldn't find baby bok choy so I had to use regular bok choy, and used tarragon vinegar rather than plain white vinegar, and this was so delicious! A very different flavor which was a nice change from "regular" salads. I will try harder to find baby bok choy as I think this salad would be even better with it. Update: I make this often but I use romaine lettuce which we've decided we like better than bok choy. Sometimes I add canned mandarin orange slices which makes this salad even YUMMIER! Also, I serve the chow mein noodles "on the side" so they don't get soggy.
I've never eaten bok choy before. I chose this recipe for our first taste of bok choy and we both really loved it. Easy and tasty. The second time I made this I used toasted pecans instead because I prefer them.
This is a fabulous treat. The various textures make it a delight to eat and the colors and variety of ingredients lead to a pretty plate. I didn't have any white wine vinegar so I used Sake instead along with a few teaspoons of regular vinegar. I also cut the green leafy sections of the bok choy into strips. I cut the white staulk into long rectangles and then I sliced the rectangles diagonally into spears.
The dressing is very good. I have also had craisins and sunflower seeds added to the recipe which gives it some pizzaz
Delish. I tweeked. I'm not sure what constitutes a "bunch" of baby bok choy. I purchase baby bok choy heads in a bag at my asian market usually 6-9 per bag depending on size. I was only serving 3 people so I used 6 baby heads 3 green onions. For a bit of color I added 3 sliced radishes and 1 fresh ear of sweet corn kernals. I adjusted the dressing as well. 1 T oil 1 T rice vinegar 1 T soy sauce and a smidgen (using those cute little measuring spoons) of powdered stevia instead of sugar. I added the onions into the dressing while I chopped the salad and tossed it all together when ready to eat. I served this as a side with lo mein.
I have never had bok choy before but I recieved some and thought I would try this recipe......Wonderful...did not do the almonds or the chow mein and it was still perfect
Was pretty good. I couldn't find baby bok choy in my grocery store so I used spinach may have liked it better with the bok choy.
