Yu Choy Salad Food

YU CHOY SALAD

Yu Choy Salad image

I wasn't able to find a recipe using Yu Choy that I liked, so I created this salad!

Provided by Kaelyn Lauren

Categories Salad Vegetable Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 14

Ingredients

6 heads baby yu choy, chopped
1 cup bean sprouts, or more to taste
3 hard-cooked eggs, chopped
½ sweet onion, finely chopped
½ cucumber, chopped
½ cup shredded Cheddar-Monterey Jack cheese blend
2 green onions, chopped
3 tablespoons olive oil
1 tablespoon light soy sauce, or more to taste
2 teaspoons lemon juice, or more to taste
2 teaspoons white vinegar
2 teaspoons white balsamic vinegar
1 pinch salt
1 pinch white sugar

Steps:

Toss yu choy, bean sprouts, eggs, onion, cucumber, Cheddar-Monterey Jack cheese, and green onions together in a large bowl.
Combine olive oil, soy sauce, lemon juice, white vinegar, white balsamic vinegar, salt, and sugar in a glass measuring cup or dressing bottle; mix well. Pour over yu choy mixture and mix until glistening.

Nutrition Facts : Calories 271.3 calories, Carbohydrate 14.1 g, Cholesterol 171.5 mg, Fat 18.2 g, Fiber 1.2 g, Protein 13.6 g, SaturatedFat 5.7 g, Sodium 353.7 mg, Sugar 3.8 g

SUEY CHOY SALAD

Suey Choy Salad image

I started using suey choy (very similar to bok choy, but lighter in colour) in salads because it lasted much longer than lettuce in my fridge! This salad also tastes good with sunflower seeds, pine nuts, almonds, or anything crunchy you want to throw in. The salad dressing is from the Company Coming's Japanese Cabbage Salad recipe. Experienced cooks may be able to make this in less time than I've allotted.

Provided by Mctet

Categories Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 head suey choy
2 cups bean sprouts
1 green onion, chopped
1 (3 ounce) package vegetable-flavor Ramen noodles, reserve seasoning packet for dressing
1/2 cup olive oil or 1/2 cup canola oil
4 tablespoons soy sauce
3 tablespoons vinegar
1 tablespoon sugar
salt, to taste
pepper, to taste

Steps:

Before you open ramen noodle package, give it a few good whacks with something heavy to break the noodles into pieces.
Open the package and take out the seasoning package.
Mix together Dressing ingredients in a small bowl, and set aside.
Rinse and dry suey choy and chop into bite sized pieces.
Put into large salad bowl.
Rinse and dry bean sprouts and green onion.
Add to bowl with suey choy.
Add broken up ramen noodles to large salad bowl, and add any optional bits (sunflowers, nuts, etc).
Add dressing and toss together.
It tastes and looks best when eaten right away, but it is still edible after being in the refrigerator a day.

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