Best 6 Baby Bok Choy Salad Recipes
Baby bok choy salad is a crisp, refreshing, and nutritious salad that's perfect for a light lunch or dinner. Made with tender baby bok choy, this salad is packed with vitamins, minerals, and antioxidants. It's also incredibly versatile, so you can customize it to your liking with a variety of toppings and dressings. Whether you're looking for a quick and easy weeknight meal or a healthy and flavorful side dish, baby bok choy salad is a great option.
Let's cook with our recipes!
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.
COLD-SMOKED CHICKEN WITH BABY BOK CHOY AND CASHEW SALAD
Provided by Bruce Aidells
Categories Salad Chicken Leafy Green Nut Poultry Picnic Quick & Easy Lunch Cashew Summer Bok Choy Gourmet Sugar Conscious Dairy Free Peanut Free No Sugar Added Kosher
Yield Main 4 main-course servings
Number Of Ingredients 13
Steps:
- Blanch bok choy in a 4- to 6-quart pot of boiling salted water until just wilted but still bright green, about 30 seconds. Drain in a colander, then rinse under cold water to stop cooking and drain well.
- Whisk together vinegar, soy sauce, hoisin sauce, pepper, and five-spice powder in a small bowl, then add oils in a slow stream, whisking until combined. Stir in sesame seeds.
- Toss together chicken, cucumber, cilantro, and 1/3 cup dressing in a bowl.
- Divide bok choy among 4 serving bowls and spoon chicken salad on top. Drizzle with some of remaining dressing and sprinkle with cashews. Transfer remaining dressing to an airtight container and chill for another use.
BABY OCTOPUS AND SQUID WITH BABY BOK CHOY - SALAD
Baby bok choy comes in a variety of sizes, so the amount you use will really depend on what is available. Serving size will depend on whether you make this as a side or main dish. Red pepper sauce: go towards flavorful rather than simply merely HOT. Rice vinegar is NOT sushi vinegar, the latter has sugar. As with most of my recipes, ingredient quantities are approximate. I can see adding drained capers and/or toasted pine nuts at the end in a future rendition of this... Prep time includes marinating time.
Provided by Diann is Cooking
Categories Octopus
Time 5h21m
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- boil and then simmer the octopus and the de-stemmed shitakes in the mixture of water and wine for 15-20 minutes, or until the octopus is tender.
- Add the squid, and do a high simmer for no more than one minute. Do NOT overcook! Gets tough and nasty.
- Drain into colander and run cold water over the octopods and shrooms in the colander to stop the cooking process.
- Cut the octopus and the squid into smaller bite size pieces. Leave the shitake mushroom caps whole unless they are truly enormous.
- Place drained items into a bowl, then add everything else except bok choy and shallot.
- Marinate at least 4 hours, or overnight.
- Immediately before serving, layer out your leaves of bok choy, along with the shallot. Drain the seafood marinate of excess liquid, then ladle this atop the bok choy/shallot layer.
- Alternatively, chop the bok choy and shallot into smaller pieces, and put the drained seafood mixture in the same serving dish, and toss.
Nutrition Facts : Calories 293.5, Fat 9.5, SaturatedFat 1.6, Cholesterol 249.1, Sodium 405.7, Carbohydrate 9.6, Fiber 0.8, Sugar 0.9, Protein 35.5
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
BABY THAT'S GOOD BROCCOLI & BOK CHOY SALAD
Cool summer salad with tangy, sweet dressing. My sister in law has served this at family gatherings and finally gave me her recipe! Included refrigeration time in prep time. Enjoy!
Provided by HopeK
Categories Vegetable
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In large salad bowl, combine broccoli, bok choy, crushed noodles& green onions.
- In separate bowl whisk together sugar, oil, vinegar, soy sauce& chicken soup seasoning mixes.
- Pour dressing over salad and toss to evenly coat.
- Toss sunflower seeds& almonds on top.
- Toss salad to mix thoroughly.
- Refrigerate 30 minutes to 1 hour before serving.
BABY BOK CHOY SALAD
Steps:
- Mix all salad ingredients. Mix and shake dressing vigorously. Dressing can be mixed ahead of time.
Tips:
- Choose fresh baby bok choy: Look for bright green leaves and crisp white stalks. Avoid any wilted or yellowing leaves.
- Wash the baby bok choy thoroughly: Rinse the baby bok choy under cold water to remove any dirt or debris.
- Cut the baby bok choy into bite-sized pieces: Cut the baby bok choy into thin strips or quarters, depending on your preference.
- Use a variety of toppings: Get creative with your toppings! Try adding shredded carrots, red cabbage, chopped nuts, or crumbled bacon.
- Make a flavorful dressing: A simple vinaigrette dressing is a great option for baby bok choy salad. Whisk together olive oil, vinegar, Dijon mustard, honey, salt, and pepper.
- Toss the salad just before serving: This will help prevent the salad from getting soggy.
Conclusion:
Baby bok choy salad is a healthy and refreshing side dish or light lunch. It's packed with nutrients and can be easily customized to your liking. With its slightly bitter flavor and crunchy texture, baby bok choy is a great addition to any salad. So next time you're looking for a quick and easy salad recipe, give baby bok choy salad a try!
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