YUMMY BOK CHOY SALAD
This is hands down the best salad that I've ever had. It is definitely a family favourite, and I urge you to just give this one a try. You would think that raw baby bok choy would give this salad a bitter taste, but the dressing makes all the difference.
Provided by SYS1
Categories Salad Green Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- In a glass jar with a lid, mix together olive oil, white vinegar, sugar, and soy sauce. Close the lid, and shake until well mixed.
- Combine the bok choy, green onions, almonds, and chow mein noodles in a salad bowl. Toss with dressing, and serve.
Nutrition Facts : Calories 458 calories, Carbohydrate 35.9 g, Fat 33.5 g, Fiber 3.7 g, Protein 6.4 g, SaturatedFat 4.8 g, Sodium 867.6 mg, Sugar 18.7 g
BOK CHOY SALAD
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
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.
BOK CHOY RAMEN SALAD
This is an amazing salad!
Provided by Heather Roscelli
Categories Salad
Time 12m
Yield 6
Number Of Ingredients 12
Steps:
- Combine canola oil, sugar, red wine vinegar, and 2 tablespoons soy sauce together in a bowl.
- Melt butter in a saucepan over low heat; add sugar and stir until dissolved. Crumble ramen noodles; stir into butter mixture. Stir ramen seasoning packet, sesame seeds, almonds, and soy sauce into noodle mixture; cook until lightly toasted, stirring constantly to prevent burning, 2 to 3 minutes. Remove from heat.
- Toss oil and vinegar mixture, ramen mixture, bok choy, and green onions together in a large bowl.
Nutrition Facts : Calories 617.8 calories, Carbohydrate 50.3 g, Cholesterol 20.3 mg, Fat 44 g, Fiber 5.4 g, Protein 10.3 g, SaturatedFat 10.4 g, Sodium 1101.6 mg, Sugar 25.1 g
BOK CHOY SALAD
Steps:
- Combine bok choy and onions and chill.
- Break up the uncooked ramen noodles and combine with the almonds and sesame seeds..
- Mix remaining ingredients.
- Before serving, combine the bok choy and noodle mixtures. Mix together the oil, lemon juice and tamari. Toss the salad with the dressing to coat.
ROASTED BOK CHOY
A lightning-fast, healthful side dish that tastes absolutely heavenly. Add tofu or beans and rice and you've got a compete meal. These would be delicious on the grill, too!
Provided by Percy Lee Owen
Categories Side Dish Vegetables Roasted Vegetable Recipes
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Mix bok choy, liquid amino acid, olive oil, ginger, garlic, turmeric, curry powder, fines herbs, basil, red pepper flakes together in a large bowl; season with black pepper. Place coated bok choy on the prepared baking sheet; pour remaining liquid over bok choy.
- Bake in the preheated oven until thickest ends of bok choy are tender, 6 to 10 minutes.
Nutrition Facts : Calories 82.9 calories, Carbohydrate 7.6 g, Fat 5.4 g, Fiber 2.9 g, Protein 4.7 g, SaturatedFat 0.8 g, Sodium 479.2 mg, Sugar 2.8 g
BABY BOK CHOY WITH PEANUT BUTTER NOODLES
Make and share this Baby Bok Choy With Peanut Butter Noodles recipe from Food.com.
Provided by Debtex
Categories Spaghetti
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Prepare peanut sauce by whisking the first 7 ingredients together (or putting in a jar and shaking).
- Put the pasta on to boil.
- While pasta is cooking, chop your veggies. I prefer them kind of matchstick or julienned.
- Heat the oil in a large skillet.
- Saute onion and garlic. Be careful not to burn them!
- Add bok choy and carrots to the pan and sauté just until the greens wilt.
- Drain the pasta and add it to the pan. Toss with the veggies.
- Pour the peanut sauce over everything and carefully toss.
- Eat hot or at room temperature.
- If you want to get fancy, garnish with chopped peanuts, cilantro, or sesame seeds.
WARM BOK CHOY, BEET AND FETA SALAD
Straying from bok choy's usual Asian flair, this lovely bright pink salad has a rich feta flavor with a fresh clean finish. The bok choy provides a nice crunch while the beets keep the tones earthy, with the feta and garlic to sharpen the flavor.
Provided by snarkitty
Categories Salad Vegetable Salad Recipes
Time 1h5m
Yield 3
Number Of Ingredients 7
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Place the beets, 1/4 of the chopped garlic, and the olive oil on a piece of heavy aluminum foil; fold the foil around the beets into a sealed packet.
- Roast beets in the preheated oven until easily pierced with a fork, 40 minutes to 1 hour. Let beets cool just until they can be handled, then rub with a paper towel to remove skins. Chop into 1/2-inch cubes; set aside.
- Heat the peanut oil and butter in a heavy skillet over medium-high heat. Cook and stir bok choy and the remaining garlic together until bok choy is slightly softened but still crunchy, about 5 minutes. Remove from heat; stir in the beets and the feta. Serve warm.
Nutrition Facts : Calories 211.7 calories, Carbohydrate 12.5 g, Cholesterol 20.2 mg, Fat 16.5 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 5.6 g, Sodium 333.7 mg, Sugar 7.8 g
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