This Crunchy Bok Choy Salad is a retro recipe that appeared at every pot luck I attended in the 80s. I don’t know why it slipped out of the salad rotation in my kitchen. But, I’m bringing it back to life now.
I’ve updated the dressing. I’m ditching the white sugar for maple syrup. Sambal Oelek adds a little zip (as does a jalapeƱo in the chopped vegetables). And, sesame oil complements the sesame seeds that are begging for attention on the palate.
Pro Tip: don’t combine the dry, crunchy things with the vegetables until just before serving. You’ll lose all that delightful crunch!
Do you remember this salad? Or is it new to you? Let me know if you make it in the comments. I love to hear from you.
PrintCrunchy Bok Choy Salad
It’s crunchy. It’s cool and it’s oh, so refreshing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 to 8 servings
- Category: salads
- Method: chopping
- Cuisine: Canadian
Ingredients
For the salad:
1 cup slivered almonds, toasted
1 lb bok choy, washed, spinned dry, and coarsely choppedĀ
2 bunches green onion, chopped
2 Tablespoon finely diced jalapeƱo
Ā½ cup toasted sesame seeds
1 (120 gram) package ramen noodles, smashed while in the package, discard the broth mix insideĀ
Ā
For the dressing:
ā cup vegetable oil
Ā¼ cup rice wine vinegar
2 Tablespoons maple syrup
1 Tablespoon soy sauce
1 teaspoon Sambal Oelek
1 teaspoon toasted sesame oil
Salt and Pepper to taste
Ā
Instructions
1. Preheat the oven to 325ā.Ā
2. Place the almonds on a baking sheet on the middle rack of the oven and bake for 8 to 10 minutes or until lightly brown. Watch them carefully so they don’t burn. Set aside to cool while you chop the vegetables and make the dressing.
3. Combine the chopped bok choy, green onion, and jalapeƱo in a large salad bowl.Ā
4. Combine the crunchy ingredients – cooled almonds, sesame seeds, and ramen noodles – in another bowl.
5. Whisk together the oil, vinegar, maple syrup, soy, Sambal Oelek, and sesame oil in a medium bowl, taste, and adjust seasoning with salt and pepper.
6. Combine the vegetables, crunchy ingredients, and salad dressing right before serving.
7. Enjoy with a ham dinner or your favourite grilled proteins.
Keywords: Crunchy Bok Choy Salad
Hi Karen,
I remember a version of this salad. My mom didn’t use Bok Choy. I think it was just head lettuce. The noodles weren’t ramen, but another crunchy type.
Haven’t made this one for forever! Thanks for the retro salad reminder. I’m planning to add it to this week’s ‘salad rotation’.
Ps: how much maple syrup did you use in the dressing? I think it was omitted from the recipe. Thx
HI Francine, Great to hear from you. Thanks for noticing my maple syrup omission. I’ve corrected that now and truly appreciate it! You can use ichiban noodles too! Let me know how it goes. With kindness, Karen