Bok Choy Salad Recipes

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.

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.

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.

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.

Steps:

• In a small bowl, whisk together the vinegar, oil, sugar and soy sauce. Set aside.
• Melt the margarine over medium heat in a small skillet. Crush the ramen noodles while still in their packaging, and add to the margarine along with the almonds and sesame seeds. Saute until everything is golden brown. Remove from heat and drain on a paper towel.
• Chop the bok choy and green onions and add to a large bowl. Just before serving, sprinkle with the noodle mixture and dressing, and toss to coat.

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.

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.

Steps:

• Cook chopped slab bacon on medium-high until done; remove with slotted spoon. Saute chopped bok choy. Combine cooled bok choy and bacon with sesame oil and soy sauce; toss.

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.

Steps:

• In large pan melt butter and add sesame seeds, sugar, broken ramen noodles, almonds.
• Brown and set aside to cool. After cooled, break up and set aside in small bowl.
• Wash and chop bok choy (smaller is better) and green onions in large salad bowl.
• Dressing
• Mix vegetable oil, red wine vinegar, sugar, and soy sauce.
• Just prior to serving the salad, (plan for this salad to be the last thing you pull together for the event), mix bok choy and ramen noodles mixture. Drizzle dressing over salad or pass dressing around in small bowl.

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.