Best 2 Suey Choy Salad Recipes

Suey choy salad is a refreshing and flavorful Chinese salad made with tender suey choy greens, also known as Chinese flowering cabbage or choy sum. This salad is often served as a side dish or appetizer, and it can also be used as a topping for noodles or rice dishes. The combination of textures and flavors in suey choy salad is simply irresistible, and it is a great way to enjoy the unique flavor of this leafy green vegetable.

Let's cook with our recipes!

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.

SUEY CHOY SALAD

SUEY CHOY SALAD image

Categories Lettuce

Number Of Ingredients 11

Ingredients

1 head suey choy
2 bunches green onion
2 pkgs. ichiban noodles, crumbled
1/2 cup sesame seeds
1/2 cup slivered almonds
1/4 cup butter
Dressing:
1/2 cup white sugar
1/2 cup white vinegar
1 cup olive oil
2 tbsp soya sauce

Steps:

Chop suey choy (not core) into bite sized pieces. Chop green onions and mix with suey choy. Fry noodles, sesame seeds and almonds in butter until golden brown and drain well on paper towel. Mix all ingredients for dressing together. Just before serving, combine salad and browned mixture, then toss with dressing.

Tips:

Choose fresh and crisp vegetables: The fresher the vegetables, the better your salad will taste. Look for vegetables that are brightly colored and free of blemishes.
Use a variety of vegetables: This will add flavor and texture to your salad. Some good options include cabbage, carrots, celery, cucumber, green onions, radishes, and snow peas.
Don't overdress the salad: A little dressing goes a long way. Too much dressing will make the salad soggy and bland.
Serve the salad immediately: Suey Choy Salad is best served fresh. If you need to make it ahead of time, store the dressing and vegetables separately and assemble the salad just before serving.

Conclusion:

Suey Choy Salad is a refreshing and flavorful salad that is perfect for a light lunch or dinner. It is easy to make and can be tailored to your own taste preferences. With its combination of fresh vegetables, crunchy peanuts, and tangy dressing, Suey Choy Salad is a surefire hit!