Bok Choy Salad

This bok choy salad is a refreshing twist on your typical greens if you’re looking to step up your salad game! Crisp bok choy pairs perfectly with crunchy ramen noodles, almonds, and sunflower kernels. It’s all tossed in a tangy dressing that’s both sweet and savory. It’s quick to make, and the vibrant flavors will keep you coming back for more. Plus, this salad is a great way to enjoy raw bok choy and showcase its unique taste and crunchy texture.

Ingredients for Bok Choy Salad

• Bok choy: Adds a crisp, fresh crunch that serves as the perfect base for this salad. You can substitute with napa cabbage or romaine if bok choy isn’t available.
• Green onions: These add a mild, tangy bite that complements the salad’s flavors. Chives can be used as a milder alternative.
• Ramen noodles, broken: They provide a fun and crispy texture. Swap with crushed croutons or crispy wonton strips for a different crunch.
• Slivered almonds: Add a nutty and crunchy element that enhances the overall texture. Try pumpkin seeds for a nut-free option.
• Sunflower kernels: Contribute a slight nuttiness and extra crunch. Use sesame seeds if sunflower kernels aren’t on hand.
• Butter: Butter helps toast the noodles and nuts, adding a rich and savory flavor. Substitute with olive oil for a lighter option.
• Sugar: Balances the tanginess of the vinegar. Honey or agave syrup can be used as a natural sweetener.
• Canola oil: Provides a neutral base for the dressing. Feel free to use olive oil or avocado oil for a richer taste.
• Cider vinegar: Brings a tangy, slightly sweet flavor to the dressing. Rice vinegar or white wine vinegar would also work well.
• Soy sauce: Adds a savory umami depth. Try tamari or coconut aminos for a gluten-free alternative.

Directions

Step 1: Combine the greens

In a large bowl, mix the chopped bok choy and sliced green onions. This will be the base of your salad and provide a fresh and crunchy bite.

Step 2: Toast the crunchies

In a large skillet, melt the butter over medium heat. Add the broken ramen noodles, slivered almonds, and sunflower kernels. Cook and stir frequently until everything is golden brown and fragrant—about seven minutes. Remove from heat and let cool to room temperature.

Editor’s Tip: Stirring constantly helps prevent the noodles and nuts from burning. Keep an eye on them!

Step 3: Make the dressing

In a jar with a tight-fitting lid, combine the sugar, canola oil, cider vinegar, and soy sauce. Shake well until the sugar is dissolved and the dressing is well mixed.

Step 4: Toss and serve

Add the toasted noodle mixture to the bok choy and green onions just before serving. Drizzle the dressing over the top and toss until everything is evenly coated. Serve immediately for maximum crunch.

Bok Choy Salad Variations

• Add protein: Mix in cooked chicken, shrimp, or tofu for a heartier meal.
• Go nut-free: Swap the almonds for extra sunflower kernels or pumpkin seeds to accommodate nut allergies.
• Change up the greens: Use napa cabbage, shredded Brussels sprouts, or a mix of your favorite salad greens if bok choy isn’t available.

How to Store Bok Choy Salad

Store leftover salad in an airtight container in the fridge. For best results, keep the dressing separate and toss just before eating to maintain the salad’s crispness.

How long does bok choy salad last?

This salad is best enjoyed fresh. If you have leftovers, store them in the fridge for up to two days. Keep in mind that the noodles will lose their crunch over time.

Bok Choy Salad Recipe Tips

When is bok choy in season?

Depending on where you live, bok choy is typically in season and ready to harvest in late summer through early fall. It is a hearty vegetable ideal for fall and winter dishes.

What else can I make with bok choy?

Bok choy is an extremely versatile vegetable that can be stir-fried, steamed, grilled, or boiled. Check out our helpful tips for how to cook bok choy. We use this any time we’re whipping up any of our best bok choy recipes.

Can you eat bok choy raw in a salad?

In a salad, bok choy can certainly be eaten raw. You can eat both the leaves and stems. On smaller bok choy (often called baby bok choy), you can even eat the root end. Look for baby bok choy varieties for maximum flavor if you are opting for raw bok choy in a salad.

How do you cut bok choy for salad?

Start by washing it thoroughly to remove any dirt. Trim the root end and then slice the bok choy into quarters lengthwise if using large bok choy. Cut it in half if using baby bok choy. Next, cut across the leaves and stalks into thin strips so you get a good mix of leaves and crunchy stems in every bite.