Change up your salad game with our tasty Bok Choy Salad featuring a light dressing and crunchy ramen noodles!
Bok Choy is a type of Chinese cabbage almost better known as a leafy green often used in Chinese stir-fries and cooking.
Since it’s chopped up and used raw in this salad there is a faint hint of bitter from the greens. However the Asian dressing and crunchy itchiban noodles really deter from the bitterness.
When my mom jumped on the nutritionist band wagon back in the early 90’s we were exposed to all kinds of new foods and sometimes what we thought were new food groups including this Bok Choy Salad.
This salad offers a variety of tastes and textures with a slight bitter undertone from the bok choy itself.
I loved the salad immediately, got my husband hooked and now my kids are also hooked on this salad that’s been in my family since the 1990’s.
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 cooked 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.