Best 6 Almond And Baby Bok Choy Asian Salad Recipes
In today's health-conscious world, the almond and baby bok choy Asian Salad emerges as a culinary masterpiece that caters to both taste buds and nutritional needs. This vibrant salad combines the nutty crunch of almonds, the tender texture of baby bok choy, and a symphony of Asian flavors that dance on the palate. Its versatility extends from quick weeknight dinners to impressive dinner parties, making it a delightful addition to any culinary repertoire.
Let's cook with our recipes!
ALMOND AND BABY BOK CHOY ASIAN SALAD
This crispy salad uses authentic Asian ingredients and the sauce is delicious. If you can find mirin in an Asian grocery store, it makes it much more authentic and not too sweet.
Provided by ALEXIS MILLER
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk together the oil, vinegar, soy sauce, mirin, and sesame seeds in a small bowl, then set aside. Toss together the romaine, bok choy, carrot, almonds, and croutons in a large bowl. Pour the dressing over the salad, toss to coat, and serve immediately.
Nutrition Facts : Calories 361.3 calories, Carbohydrate 10.1 g, Fat 34.4 g, Fiber 3 g, Protein 4.6 g, SaturatedFat 2.8 g, Sodium 764.4 mg, Sugar 3.5 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 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.
BABY BOK CHOY SALAD
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
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.
ORIENTAL BOK CHOY SALAD
Asian inspired salad recipe made with baby bok choy or Chinese cabbage (Wombok). There is added crunch with the addition of fried noodles and toasted slivered almonds. A sweet and tangy soy based dressing compliments this dish.
Provided by jboulter
Categories Lunch/Snacks
Time 10m
Yield 1 Salad, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Slice finely the Bok Choy or Wombuk, including the stalks. Thinly slice the green onions including the white stalks. Add the rest of the salad ingredients and toss well to combine. Add dressing just before serving to ensure the salad retains its crunch.
- DRESSING: Combine all ingredients in a screw top jar and shake very well. Pour over salad just before serving and mix thoroughly.
Nutrition Facts : Calories 479.1, Fat 35.4, SaturatedFat 3.9, Sodium 656.9, Carbohydrate 34.4, Fiber 6.1, Sugar 9.3, Protein 11.5
ASIAN BOK CHOY SALAD
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
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
Tips:
- Select fresh, tender baby bok choy: Look for vibrant green leaves and crisp white stalks. Avoid any wilted or bruised leaves.
- Slice the baby bok choy thinly: This will help it absorb the dressing better and make it easier to eat.
- Toast the almonds: Toasting the almonds brings out their flavor and adds a nice crunch to the salad.
- Make the dressing ahead of time: This will allow the flavors to meld together and develop.
- Use high-quality soy sauce and sesame oil: Good-quality ingredients will make a big difference in the overall flavor of the salad.
- Serve the salad immediately: This will prevent the baby bok choy from wilting.
Conclusion:
This almond and baby bok choy Asian salad is a healthy, delicious, and refreshing dish that is perfect for a light lunch or dinner. It is packed with nutrients and antioxidants, and the combination of flavors and textures is sure to please everyone at the table. Whether you are looking for a quick and easy weeknight meal or a healthy side dish to serve at a party, this salad is sure to become a favorite.
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