Easy to make and full of flavour, this Bok Choy Salad is healthy and a flavourful alternative when you want to change up your salad game!
Bok Choy is a type of Chinese cabbage almost better known as a leafy green often used in Chinese stir-fries and cooking. Because it’s chopped up and used raw in this salad there is a faint hint of bitter from the greens. At the same time it offers a mild dash of sweetness.
These flavours combined with the Asian dressing and crunchy itchiban noodles really deter from any bitterness and offer a pleasing taste on your palate.
When you prepare any salad or meal for that matter have all your ingredients ready to go. This makes it easy when it’s time to assemble and eat. The salad dressing can be made in advance, covered and set aside until ready. Leave it on the counter for a couple of hours or if making the day before store in the refrigerator.
Bok Choy Introduction
When my mom jumped on the nutritionist band wagon back in the early 90’s we were exposed to all kinds of new foods when I would visit her and sometimes what we thought were new food groups including this leafy green salad.
It soon become one of my favourite salads and now my family including husband and kids are also hooked on this salad. If you enjoy a bitter green like endive, radicchio or any of the Chinese greens, you will enjoy this salad.
If you are going to try this salad, here a few things to keep in mind.
- Regular or baby bok choy will work.
- This is a raw salad. The only ingredient that has been heated is the toasted ramen noodles.
- When buying bok choy look for firm, smooth white stalks and dark, crisp greens.
- Give it a good rinse, toss in salad spinner and chop.
- If your head of bok choy is quite large, use only half for this salad. Chop the rest and add to a stir-fry or another salad.
- Use both the white stalk and the green leaves – all edible.
Looking for new salad ideas? Here are a few favourites:
- 6 cups raw bok choy sliced
- 1/4 cup white vinegar
- 1/4 cup olive oil slightly more if needed
- 1 package itchiban/ramen soup
- 4 green onions sliced
- 2 tbsp sesame seeds or slivered almonds
- Whisk together vinegar, oil and itchiban/ramen flavour packet mix. Set aside.
- Break up itchiban/ramen noodles into smaller pieces. In a saute pan over medium heat toast ramen noodles, slivered almonds or sesame seeds (whatever you are using) until lightly browned. Take off heat and let cool.
- Add your chopped bok choy & green onions to a bowl. Pour in dressing and mix well. Add toasted noodles/sesame seeds/almonds and serve.