Bok Choy Salad

Name: Bok Choy Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 1/2 cup olive oil; 1/4 cup rice vinegar; 1/3 cup sugar; 3 tablespoon soy sauce; 1 pound baby bok choy; 1/8 cup slivered almonds (toasted); 1 package ramen noodles (not cooked, cut up, spice packet reserved for dressing)

Tamar Genger MA, RD • May 31, 2011 (Updated: Aug 20, 2019)Comment Jump to Recipe

Try this twist on an Asian Cabbage salad using fresh Bok Choy.

Bok Choy Salad

Prep Time 10

Total Time 10

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Servings

Ingredients

1/2 cup olive oil
1/4 cup rice vinegar
1/3 cup sugar
3 tablespoon soy sauce
1 pound baby bok choy
1/8 cup slivered almonds toasted
1 package ramen noodles not cooked, cut up, spice packet reserved for dressing

Instructions

Make dressing. Mix olive oil, vinegar, sugar, soy sauce and ramen seasoning packet in a bowl.
Wash and chop bok choy. Toss with dressing and then add ramen and almonds, mix one more time.
Sprinkle sesame seeds for garnish if desired.

Category: RecipesSalads

Holidays: Lag Baomer

Diets: PareveVegan

About Tamar Genger MA, RD

Tamar is the Executive Editor of JamieGeller.com. She is the mother of three amazing children, a registered dietitian, nutrition educator, and major foodie!! Always on the search for the best of everything and often found in the kitchen cooking up new healthy foods, Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!Tamar is the mastermind behind Fresh Families, Jamie Geller’s healthy, family-friendly meal plan.

Comments

Tamar Genger MA, RD

Jul 14, 2014 at 1:10 pm

Thanks for the comment/review – love to see how others adjust.

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bythekay

Jul 13, 2014 at 10:11 am

Just made this absolutely delicious salad for the first time to accompany Trinigourmet’s Chicken Stir-Fry (http://www.joyofkosher.com/recipes/chicken-stir-fry/), and it worked beautifully for shabbos lunch.

Subs/Adjustments:
Light brown sugar
Rice Wine Vinegar
Added oil to taste, instead of 1/2 cup

Future plans include toasted sesame seeds as garnish. Looking forward to making this again!

Reply
Judith Ginsberg

Jul 22, 2011 at 10:19 pm

I have made this a number of times and it is always a hit. Note however that you say 1/3 “can” of sugar. I assume that is 1/3 cup.

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