Bok Choy Salad Martha Stewart Food

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BOK CHOY SALAD



Bok Choy Salad image

If you're looking for a tasty vegetable for stir-fries, grilling, or salads, try bok choy. Bok choy is especially delicious when eaten raw. Just slice it up, toss with a light dressing, and enjoy.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 6

4 teaspoons rice vinegar
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
3/4 teaspoon sugar
5 cups sliced, raw bok choy (any type; about 1 1/2 pounds)
2 tablespoons chopped cashews

Steps:

  • Whisk together 4 teaspoons rice vinegar, 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, and 3/4 teaspoon sugar in a bowl. Toss in 5 cups sliced, raw bok choy (any type; about 1 1/2 pounds). Top with 2 tablespoons chopped cashews.

SAUTEED BABY BOK CHOY



Sauteed Baby Bok Choy image

Large bok choy can also be used: Just trim the stem ends and cut the heads into 2-inch pieces. Try serving alongside our Soy-Honey-Glazed Arctic Char.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables     Bok Choy Recipes

Time 15m

Number Of Ingredients 5

2 teaspoons safflower oil
1 teaspoon minced garlic
2 teaspoons minced ginger (from a 1-inch piece)
12 ounces baby bok choy (about 6 small heads), halved lengthwise, then thoroughly washed and drained
1 tablespoon low-sodium soy sauce, plus more for serving

Steps:

  • Heat oil in a medium skillet over medium-high. Add garlic and ginger; cook until fragrant and golden, about 30 seconds. Add bok choy, stirring to evenly coat. Add soy sauce and 2 tablespoons water; cover and cook 2 minutes. Remove lid and continue cooking, stirring a few times, until liquid has evaporated and bok choy is tender, about 2 minutes. Season with more soy sauce, if desired, and serve.

BOK CHOY, CARROT, AND APPLE SLAW



Bok Choy, Carrot, and Apple Slaw image

Use bok choy (also called Chinese white cabbage) to give slaw an Asian flair. Season the lemonydressing with fresh grated ginger.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Number Of Ingredients 8

1 pound baby bok choy (4 to 6 heads)
1 teaspoon coarse salt
1 peeled apple, cut into matchsticks
2 large shredded carrots
3 tablespoons fresh lemon juice
1 tablespoon vegetable oil
1 teaspoon finely grated peeled fresh ginger
Coarse salt and ground pepper

Steps:

  • Halve bok choy lengthwise; rinse under cold water to remove grit. Cut crosswise into thin strips; place in a large colander, and sprinkle with salt. Toss to coat. Top with a plate that fits inside colander; weight with a heavy object (such as a skillet or canned goods). Set aside in sink to drain.
  • In a large bowl, mix apple, carrots, lemon juice, vegetable oil, and peeled fresh ginger. Add bok choy; season with salt and pepper. Toss.

Nutrition Facts : Calories 82 g, Fat 4 g, Fiber 2 g, Protein 2 g

BOK CHOY SALAD



Bok Choy Salad image

Make and share this Bok Choy Salad recipe from Food.com.

Provided by CJAY8248

Categories     Vegetable

Time 20m

Yield 1 bowl salad, 4-6 serving(s)

Number Of Ingredients 10

6 cups chopped fresh bok choy
1 cup chopped celery
1 medium green pepper, cleaned and chopped
1/2 cup sliced bamboo shoot
1 cup diced fresh pineapple or 1/2 cup diced canned pineapple
1/3 cup salad oil
2 tablespoons vinegar
1 tablespoon soy sauce
1 -2 garlic clove, crushed
pepper

Steps:

  • Put bok choy, celery, green pepper, bamboo shoots, and pineapple in a salad bowl.
  • Combine remaining ingredients and pour over salad; toss.
  • Serve at once.

Nutrition Facts : Calories 213.5, Fat 18.4, SaturatedFat 2.6, Sodium 342.5, Carbohydrate 11.3, Fiber 3, Sugar 7.1, Protein 3.2

BOK CHOY SALAD



Bok Choy Salad image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 medium head bok choy, diced
4 green onions, sliced
1 (3-ounce) package ramen noodles
1/2 cup slivered almonds, toasted
2 tablespoons sesame seeds, toasted
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
1 tablespoon tamari

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.

GRILLED BOK CHOY SALAD



Grilled Bok Choy Salad image

Provided by Food Network

Time 20m

Yield 4 servings for appetizer, 2 servings for entree

Number Of Ingredients 18

1 medium head bok choy
1/4 wedge purple cabbage or 5 leaves curly purple savoy cabbage
4 whole scallions
1 small can Mandarin orange segments (9 to 12 ounces), drained
1 cup chow mein noodles or 1 package dry ramen noodles, toasted in a dry pan
1/4 cup wasabi peas
1/4 cup chopped cilantro leaves
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
Orange Sesame Balsamic Dressing, recipe follows
1/4 cup orange juice
1/4 cup balsamic vinegar
1/4 cup olive oil
1 tablespoon toasted sesame oil
1 teaspoon grated fresh ginger root
1 teaspoon Asian hot mustard
1 red or green Thai chile, seeded and finely chopped, optional
Pinch kosher salt and freshly ground black pepper

Steps:

  • Heat a grill to medium-high heat.
  • Wash the bok choy, cabbage and scallions and shake to remove the excess water. Grill just until grill marks appear and become aromatic, about 30 seconds to 1 minute. Remove them from the grill to a cutting board. Julienne the bok choy and chop the cabbage. If using curly leaf cabbage. cut into chiffonade. Add the bok choy and the cabbage to a large salad bowl. Cut the scallions on the bias and add them to the bowl. Add the remaining ingredients and toss. Pour the Orange Sesame Balsamic Dressing over the salad, then toss and serve.
  • Whisk all the ingredients together in a glass or wooden bowl. Set aside until ready to use.
  • Yield: about 1 cup

SEARED BOK CHOY



Seared Bok Choy image

Provided by Kardea Brown

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons olive oil
3 cloves garlic, minced
8 baby bok choy, halved lengthwise
2 tablespoons soy sauce
2 tablespoons soy molasses sauce, recipe follows, or oyster sauce
1/3 cup soy sauce
1/4 cup molasses
1 tablespoon sesame or olive oil
2 teaspoons minced garlic
1 teaspoon ginger powder
1 teaspoon fish sauce
1 teaspoon rice wine vinegar
1 teaspoon honey

Steps:

  • Heat a large skillet over medium-high heat. Add the oil and heat until shimmering. Add the garlic and cook, stirring, for about 30 seconds. Add the bok choy cut-side down and cook, continuing to stir the garlic to keep it from burning but without moving the bok choy to get a nice even sear, until the bok choy is dark brown on the bottom, 2 to 3 minutes. Add the soy sauce, soy molasses or oyster sauce and a few tablespoons of water. Serve immediately or cover and hold in the skillet until ready to serve.
  • Combine the soy sauce, molasses, sesame oil, garlic, ginger powder, fish sauce, rice wine vinegar and honey in a saucepan on medium-high heat. Bring to a slight boil, whisking or stirring constantly. Cook for 4 to 5 minutes. Set aside.

YUMMY BOK CHOY SALAD



Yummy Bok Choy Salad image

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

½ cup olive oil
¼ cup white vinegar
⅓ cup white sugar
3 tablespoons soy sauce
2 bunches baby bok choy, cleaned and sliced
1 bunch green onions, chopped
⅛ cup slivered almonds, toasted
½ (6 ounce) package chow mein noodles

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



Bok Choy Salad image

This wonderfully crunchy salad has a great taste and wholesome appeal!

Provided by SUSANNECS

Categories     Salad     Green Salad Recipes

Time 45m

Yield 8

Number Of Ingredients 7

1 medium head bok choy, diced
1 bunch green onions, chopped
1 (3 ounce) package ramen noodles
½ cup blanched slivered almonds
2 tablespoons sesame seeds, toasted
⅓ cup olive oil
3 teaspoons lemon juice

Steps:

  • Combine bok choy and green onions; cover and chill.
  • Whisk together the olive oil, lemon juice and ramen noodle seasoning packet. Refrigerate until chilled.
  • Break ramen noodles into small pieces; combine with toasted almonds and sesame seeds.
  • Before serving, combine the cabbage mixture and noodle mixture; add dressing and toss to coat.

Nutrition Facts : Calories 163.7 calories, Carbohydrate 7.3 g, Fat 14.1 g, Fiber 2.7 g, Protein 4.1 g, SaturatedFat 1.8 g, Sodium 111 mg, Sugar 2.2 g

CITRUS-BOK CHOY SALAD WITH CRISP RAMEN



Citrus-Bok Choy Salad with Crisp Ramen image

Baked ramen noodles make a crunchy topping for this easy, healthy salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 8

1 package (3 ounces) ramen, broken into small pieces (seasoning packet discarded)
2 tablespoons vegetable oil, divided
2 oranges
1 1/2 teaspoons toasted sesame oil
1 teaspoon spicy chili sauce, such as Sriracha
1/4 teaspoon honey
Salt and pepper
1 head bok choy, thinly sliced crosswise

Steps:

  • Preheat oven to 400 degrees. On a rimmed baking sheet, toss ramen with 2 teaspoons vegetable oil. Bake until golden brown, 5 to 7 minutes. Meanwhile, cut away and discard orange peels and white pith. Working over a large bowl, cut out segments and squeeze juice from membranes (you should have 3 tablespoons juice). Whisk in sesame oil, chili sauce, honey, and remaining 4 teaspoons vegetable oil. Season with salt and pepper. Add ramen and bok choy and toss.

Nutrition Facts : Calories 199 g, Fat 9 g, Fiber 4 g, Protein 4 g, SaturatedFat 1 g

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

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

APPLE BOK CHOY SALAD



Apple Bok Choy Salad image

Provided by Joel Fuhrman, M.D.

Categories     Salad     Onion     Kid-Friendly     Low Cal     High Fiber     Wheat/Gluten-Free     Lunch     Raisin     Apple     Cashew     Carrot     Spring     Summer     Healthy     Vegan     Raw     Bok Choy     Vegetarian     Pescatarian     Dairy Free     Peanut Free     No Sugar Added     Kosher     Small Plates

Yield Serves 4

Number Of Ingredients 9

6 cups finely chopped bok choy
1 large apple, shredded
1 large carrot, shredded
1/2 cup chopped red onion
1/2 cup unsweetened soy, hemp, or almond milk
1/2 cup raw cashews or 1/4 cup raw cashew butter
1/4 cup balsamic vinegar
1/4 cup raisins
1 teaspoon Dijon mustard

Steps:

  • Combine bok choy, apple, carrot, and chopped onion in a large bowl.
  • Blend soy milk, cashews, vinegar, raisins, and mustard in a food processor or high-powered blender. Add desired amount to chopped vegetables.

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

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.

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

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.

APPLE BOK CHOY SALAD



Apple Bok Choy Salad image

This delicious salad is from drfuhrman.com. I have simplified the instructions so it is a little easier to make. To chop bok choy: Trim the rough edge off the root ends of the bok choy, then cut across the stem just below the leaf. Slice the white stem portion into 3 or 4 lengthwise strips, then cut across to dice. Slice the leafy top crosswise and then cut each strip into 1 inch pieces.

Provided by Anne Sainz

Categories     Greens

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

16 ounces bok choy, chopped
1/4 cup raw smooth cashew butter or 1/4 cup peanut butter
1/2 cup soymilk or 1/2 cup hemp milk
1/4 cup balsamic vinegar
1/4 cup raisins
1 teaspoon Dijon mustard
1 large apple, peeled and sliced
1 large carrot, peeled and sliced
1/2 cup red onion, chopped

Steps:

  • Chop bok choy and set aside in a large bowl. If you haven't worked with bok choy before, see Anne Sainz's notes above.
  • Place cashews, milk, vinegar, raisins and mustard in food processor or high powered blender and combine until smooth.
  • Add apple, carrot and onion and process until chopped fine.
  • Add processed mixture to bok choy and mix well.

Nutrition Facts : Calories 199.5, Fat 8.4, SaturatedFat 1.6, Sodium 109.7, Carbohydrate 29.3, Fiber 4.2, Sugar 17.5, Protein 5.3

BOK CHOY SALAD



Bok Choy Salad image

Make and share this Bok Choy Salad recipe from Food.com.

Provided by Insha

Categories     < 15 Mins

Time 1m

Yield 1 salad

Number Of Ingredients 8

1 bunch bok choy, chopped
1/4 cup margarine (4 T)
2 (3 ounce) packages ramen noodles, crushed
3 ounces almonds, slivered
1/4 cup vegetable oil
1/4 cup red wine vinegar
2 tablespoons soy sauce
1/2 cup sugar

Steps:

  • Melt margarine in large sauce pan.
  • Roast noodles & almonds until lightly browned, stirring & turning often.
  • Let cool, then add to bok choy.
  • Mix vegetable oil, red wine vinegar, & soy sauce. Stir in sugar.
  • Pour over bok choy mixture & toss.

Nutrition Facts : Calories 2713.9, Fat 178.3, SaturatedFat 31.8, Sodium 5367.7, Carbohydrate 249.6, Fiber 19.3, Sugar 114.8, Protein 52.6

BOK CHOY SALAD



Bok Choy Salad image

I got this recipe from a woman in Louisiana and have made it several times. People have always liked it. The trick is to make the dressing the day before.

Provided by pnelso

Categories     Salad Dressings

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup olive oil
1/4 cup sesame oil
1/4 cup rice vinegar (Nakano)
1/4 cup sugar
2 tablespoons low sodium soy sauce
1/2 tablespoon sesame seeds (optional)
1 bok choy
1 bunch green onion
1 (5 ounce) package ramen noodles, any flavor
5 ounces sliced almonds
1/4-1/2 cup butter
strawberry, mandarin oranges, grilled chicken

Steps:

  • For Dressing: prepare the day before. Mix all and microwave 30 seconds to melt sugar. Stir well, cover and refrigerate 24 hours. Stir occasionally.
  • Melt butter on stove in a frying pan. Slowly brown almonds over medium. Once they start to brown, break up the ramen noodles in the ramen package. Discard flavoring packet or save for soup. Add ramen to almonds in pan and let them brown. Noodles will still be hard and crunchy, but should get a little bit brown. Set aside.
  • Chop bok choy and onions put in large bowl. Add noodles and almonds to bok choy mixture. Stir dressing and add just before serving.

Nutrition Facts : Calories 796.9, Fat 63.1, SaturatedFat 15.2, Cholesterol 30.5, Sodium 934.7, Carbohydrate 50.3, Fiber 7.1, Sugar 17.5, Protein 15.1

BOK CHOY RAMEN SALAD



Bok Choy Ramen Salad image

This is an amazing salad!

Provided by Heather Roscelli

Categories     Salad

Time 12m

Yield 6

Number Of Ingredients 12

½ cup canola oil
½ cup white sugar
¼ cup red wine vinegar
2 tablespoons soy sauce
¼ cup butter
2 tablespoons white sugar
2 (3 ounce) packages ramen noodles including flavor packet (such as Top Ramen®)
½ cup sesame seeds
3 ounces slivered almonds
1 tablespoon soy sauce
2 large heads bok choy, chopped
6 green onions, chopped

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

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From everydayfabulousfood.com


CRUNCHY BABY BOK CHOY SALAD - CLEAN & DELICIOUS
1 tbsp. red wine vinegar. Instructions. Combine bok choy, scallions, almonds, and sunflower seeds in a large bowl. Set aside. In a small bowl combine extra virgin olive oil, sesame oil, honey, soy sauce and red wine vinegar. Whisk together. Drizzle the dressing over the salad, toss and enjoy! YouTube.
From cleananddelicious.com


HEALTHY BOK CHOY SALAD RECIPE - FOOD STORAGE MOMS
Chop the Bok Choy into small bite-size pieces, rinse well in a colander, and place the chopped Bok Choy in a large salad bowl. Add the chopped green onions, sliced almonds, and chow mein noodles. Add the sesame seeds, if desired (optional). Thoroughly combine the ingredients. Pour the dressing over the salad, stir, and serve.
From foodstoragemoms.com


CRUNCHY BOK CHOY SLAW RECIPE - EATINGWELL
Directions. Instructions Checklist. Step 1. Whisk vinegar, oil, sugar, mustard and salt in a large bowl until the sugar dissolves. Add bok choy, carrots and …
From eatingwell.com


BOK CHOY SALAD RECIPES RECIPES ALL YOU NEED IS FOOD
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.
From stevehacks.com


BOK CHOY SALAD WITH CASHEWS RECIPE | EAT YOUR BOOKS
Bok choy salad with cashews from Martha Stewart's Vegetables: Inspired Recipes and Tips for Choosing, Cooking, and Enjoying the Freshest Seasonal Flavors (page 130) by Martha ...
From eatyourbooks.com


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