Bok Choy Salad

Name: Bok Choy Salad
Prep time: 25 min
Total time: 25 min
Yield: 10 servings
Ingredients: 1 large head bok choy, chopped (about 12 cups); 4 green onions, thinly sliced; 2 packages (3 ounces each) ramen noodles, roughly crushed; 1/4 cup slivered almonds; 2 tablespoons sunflower kernels; 1/4 cup butter; DRESSING:; 1/3 to 1/2 cup sugar; 1/2 cup canola oil; 2 tablespoons cider vinegar; 1 tablespoon soy sauce

Total Time Prep/Total Time: 25 min.

Yield 10 servings

Test Kitchen Approved

Elevate your salad game with this vibrant bok choy salad featuring crisp greens, crunchy ramen noodles and a sweet-savory dressing. It's a refreshing and flavorful twist thats ready in minutes and will keep you coming back for more.

Ingredients

1 large head bok choy, chopped (about 12 cups)
4 green onions, thinly sliced
2 packages (3 ounces each) ramen noodles, roughly crushed
1/4 cup slivered almonds
2 tablespoons sunflower kernels
1/4 cup butter
DRESSING:
1/3 to 1/2 cup sugar
1/2 cup canola oil
2 tablespoons cider vinegar
1 tablespoon soy sauce

Directions

In a large bowl, combine bok choy and green onions. Save seasoning packet from ramen noodles for another use. In a large skillet, saute the noodles, almonds and sunflower kernels in butter until browned, about 7 minutes. Remove from the heat; cool to room temperature. Add to bok choy mixture.
In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Just before serving, drizzle over salad and toss to coat.

Nutrition Facts

3/4 cup: 240 calories, 19g fat (5g saturated fat), 12mg cholesterol, 386mg sodium, 16g carbohydrate (8g sugars, 2g fiber), 4g protein.

Depending on what I have at home, I sometimes use only the sunflower kernels or almonds in this bok choy salad. This recipe makes a big amount, perfect for cookouts or reunions. —Stephanie Marchese, Whitefish Bay, Wisconsin

Recipe Creator