Almond And Baby Bok Choy Asian Salad Food

ALMOND AND BABY BOK CHOY ASIAN SALAD

Almond and Baby Bok Choy Asian Salad image

This crispy salad uses authentic Asian ingredients and the sauce is delicious. If you can find mirin in an Asian grocery store, it makes it much more authentic and not too sweet.

Provided by ALEXIS MILLER

Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

½ cup canola oil
¼ cup rice vinegar
3 tablespoons soy sauce
1 tablespoon mirin (Japanese sweet rice wine)
2 tablespoons toasted sesame seeds
½ head romaine lettuce, chopped
2 heads baby bok choy, cleaned and sliced
1 carrot, cut into matchsticks
¼ cup toasted sliced almonds
½ cup croutons

Steps:

Whisk together the oil, vinegar, soy sauce, mirin, and sesame seeds in a small bowl, then set aside. Toss together the romaine, bok choy, carrot, almonds, and croutons in a large bowl. Pour the dressing over the salad, toss to coat, and serve immediately.

Nutrition Facts : Calories 361.3 calories, Carbohydrate 10.1 g, Fat 34.4 g, Fiber 3 g, Protein 4.6 g, SaturatedFat 2.8 g, Sodium 764.4 mg, Sugar 3.5 g

BOK CHOY SALAD

Bok Choy Salad image

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

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 11

Ingredients

1 head bok choy, finely chopped
2 bunches green onions, thinly sliced
2 packages (3 ounces each) ramen noodles, broken
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

Steps:

In a large bowl, combine bok choy and green onions; set aside. 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 : Calories 240 calories, Fat 19g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 386mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 2g fiber), Protein 4g protein.

ASIAN BOK CHOY SALAD

Asian Bok Choy Salad image

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

Provided by KARALYNNN

Categories Salad Vegetable Salad Recipes

Time 20m

Yield 8

Number Of Ingredients 9

Ingredients

½ cup water
¼ cup white sugar
1 lemon, juiced
3 tablespoons soy sauce
⅓ cup olive oil
2 medium heads bok choy
4 green onions, chopped
1 cup pine nuts
1 (5 ounce) can chow mein noodles

Steps:

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.
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 : Calories 327.8 calories, Carbohydrate 25.8 g, Fat 23.5 g, Fiber 4.4 g, Protein 9.4 g, SaturatedFat 3.4 g, Sodium 554 mg, Sugar 9.6 g

ORIENTAL BOK CHOY SALAD

Oriental Bok Choy Salad image

Asian inspired salad recipe made with baby bok choy or Chinese cabbage (Wombok). There is added crunch with the addition of fried noodles and toasted slivered almonds. A sweet and tangy soy based dressing compliments this dish.

Provided by jboulter

Categories Lunch/Snacks

Time 10m

Yield 1 Salad, 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 bunches baby bok choy (washed) or 1/2 large Chinese cabbage, sliced very finely
125 g chinese noodles, asian style, fried
125 g slivered almonds, toasted
3 green onions, sliced finely
1 cup bean sprouts
3 tablespoons vegetable oil
2 tablespoons sugar
2 tablespoons soy sauce
1 tablespoon white vinegar

Steps:

Slice finely the Bok Choy or Wombuk, including the stalks. Thinly slice the green onions including the white stalks. Add the rest of the salad ingredients and toss well to combine. Add dressing just before serving to ensure the salad retains its crunch.
DRESSING: Combine all ingredients in a screw top jar and shake very well. Pour over salad just before serving and mix thoroughly.

Nutrition Facts : Calories 479.1, Fat 35.4, SaturatedFat 3.9, Sodium 656.9, Carbohydrate 34.4, Fiber 6.1, Sugar 9.3, Protein 11.5

BABY BOK CHOY SALAD

Baby Bok Choy Salad image

This crunchy salad is from my friend, Louie. The dressing keeps very well in the cupboard, and the quantities for it shown here are enough for three or four batches of salad. The cooking time includes toasting the almonds and pine nuts. Jen -- a reviewer -- is right. This salad is better if it is dressed a while before it is served. But wait to add the crispy noodles just before serving. Leftovers of this get a bit soggy overnight, but are still quite nice the next day.

Provided by Leggy Peggy

Categories Vegetable

Time 18m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 cup vegetable oil
1/2 cup balsamic vinegar
1/4 cup soy sauce
2 teaspoons caster sugar (or more, depending on your sweet tooth)
1 bunch baby bok choy (about 1 pound)
4 -6 green onions (or more, depending on your love of onions)
1/4 cup slivered almonds
1/4 cup pine nuts
1/2-1 cup crisp chow mein noodles (Chang's Original Fried Noodles in Australia)

Steps:

Combine all dressing ingredients in a jar with a tight-fitting lid. Shake well. Set aside until needed.
Toast slivered almonds in a small pan. After about 1 minute, add the pine nuts and continue to toast both ingredients. Stir constantly so these don't burn. When nice browned, remove from pan and set aside to cool.
Chop bok choy in 1-inch pieces. Wash well to remove grit. Spin dry, or roll in a tea towel to dry.
Trim green onions and chop (on the diagonal) into 1-inch pieces (use both white and green bits).
Toss together bok choy, sliced onions, toasted nuts and several very generous sloshes of dressing. Try to dress this at least an hour before it will be served.
Sprinkle crisp chow mein noodles on top, stir well and serve.

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