This Crunchy Bok Choy Salad with Sesame Dressing is a delicious combo of ingredients with the perfect amount of flavors. It’s an easy way to try a less common vegetable too!
I haven’t eaten bok choy for a few years now. But when I was at the grocery store recently, I was looking for some different veggies for my family to try.
That’s when I remembered a recipe from a few years ago that was served at a neighborhood party. I had asked for the recipe since it was such a delicious salad – and it was close to this Crunchy Bok Choy Salad I’m bringing you today.
It’s such a delicious way to enjoy bok choy – I plan to make a sauteed baby bok choy recipe soon!
Ingredients Needed for This Crunchy Bok Choy Salad
- almonds
- ramen noodles
- sesame seeds
- bok choy
- shredded carrots
- scallions (green onions)
Salad Dressing
- white sugar
- rice vinegar
- sesame oil (or canola or olive oil)
- soy sauce
- minced garlic
- salt and black pepper
Simple Steps to Make This Crunchy Bok Choy Salad
First, wash and chop the bok choy. Feel free to use baby bok choy or regular bok choy.
Baby bok choy is a bit more tender, however, once the dressing is mixed with the leaves, the regular bok choy works great too.
Chop the scallions and add them to a large bowl along with the bok choy and shredded carrots. I purchased the carrots already shredded to save on time.
Now crush the ramen noodles in the package. I used a rolling pin to carefully crush the noodles. Then remove the seasoning packet.
OPTIONAL: Add the crushed ramen noodles and almonds to a skillet with a tablespoon of olive oil. Heat them until toasted and brown – about 10 minutes, stirring occasionally. Add the sesame seeds to the skillet in the last few minutes of toasting.
Remove the ramen noodles, almonds and sesame seeds from the heat and let them cool.
To combine the dressing ingredients, I like to add them all to a mason jar, place the lid on tight and shake it well.
This way, if you want to save some of the dressing you can easily store it.
Once the ramen noodles and sesame seeds are cooled, add them to the bok choy mixture. Now pour in the dressing and stir until the dressing is well combined.
Refrigerate the salad for at least 30 minutes before serving.
Dietitian’s Dish
Bok choy, a Chinese white cabbage, has been cultivated since the 5th century AD. It has a mix of flavors between spinach and water chestnuts.
Its green leaves have a stronger flavor than its white bulb. It is used in a variety of ways such as steaming, stir-frying, simmering in water, or fresh like in today’s recipe.
Nutritionally, bok choy is full of nutrients including high in vitamin C and K, and has cancer-fighting nutrients like folate, fiber and selenium, to name a few.
Additional Salads from Chocolate Slopes You May Enjoy
If you enjoy this Crunchy Bok Choy Salad, check out these additional salads from Chocolate Slopes:
Salads Make With Greens
- Crispy Chicken Kale Salad {homemade dressing}
- Strawberry Quinoa Spinach Salad
- Kale and Kohlrabi Salad
- Chopped Winter Salad with Butternut Squash, Kale and Lemon Honey Dressing
Non-Lettuce Salads
- Lebanese Salad with Tomatoes and Cucumbers
- Avocado Corn Tomato Salad
- Greek Yogurt Broccoli Salad with Sunflower Seeds
- Barley Bean & Vegetable Salad
Crunchy Bok Choy Salad with Sesame Dressing
Ingredients
Salad
- 1/2 cup sliced almonds
- 1 package ramen noodles (discard seasoning packet)
- 1 teaspoon sesame seeds
- 1 tablespoon olive oil
- 1 bunch bok choy, washed and chopped
- 1/2 cup shredded carrots
- 4 scallions (green onions), chopped
Salad Dressing
- 1/4 cup white sugar
- 2 tablespoons rice vinegar
- 1/4 cup sesame oil (can substitute canola or olive oil)
- 1 tablespoon soy sauce
- 1 teaspoon minced garlic
- salt and black pepper to taste
Instructions
- Crush ramen noodles while still in a bag. I use a rolling pin or the bottom of a glass jar to break them into small pieces.
- (Optional): Add the crushed ramen noodles and almonds to a skillet with little bit of olive oil. Heat them until toasted and brown – about 10 minutes, stirring occasionally. Add the sesame seeds in the last few minutes of cooking.
- In a medium bowl, combine salad ingredients.
- For the salad dressing, add all the ingredients to a mason jar, cover it tightly with the lid and shake well.
- Pour the dressing over the salad and toss well. (You may not want to use all the dressing – you can save it in the refrigerator for about 1 week).
- Refrigerate for at least 30 minutes before serving.
Notes
This Crunchy Bok Choy Salad with Sesame Dressing post first appeared on Chocolate Slopes.
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