Baby Bok Choy Salad with Sesame Dressing #vegetarian #salad

Baby Bok Choy Salad with Sesame Dressing #vegetarian #salad

When you begin eating this Baby Bok Choy Salad, you may complete a twofold take and miracle in case you're eating Chinese takeout. I'm somewhat overstating, yet not by any stretch of the imagination. The flavor profiles are comparable and this plate of mixed greens is similarly as addictive!

In the event that you can't discover Baby Bok Choy, substitute the full-size form. It's similar species however collected later. For either assortment of bok choy, search for plants that have firm stalks and are free of darker stains. The most effortless approach to clean Baby Bok Choy is to treat it like a lot of celery. Trim off and dispose of the finish of the bulb and separate the stalks. Wash the stalks in cool water, cautiously brushing ceaselessly any sand or soil that remaining parts.

This serving of mixed greens gets some additional mash from ramen noodles and almonds. You needn't bother with the ramen flavoring parcel, so dispose of or put something aside for another utilization. To guarantee notwithstanding searing of the ramen, disintegrate it however much as could be expected. When you add it to the container, you'll rapidly observe any huge pieces that remain. I more often than not take them out and pound them independently until they are uniform in size with the rest.

In past emphasess of this formula, the amount of serving of mixed greens dressing is twofold. In any case, that is altogether pointless. Nobody needs that much plate of mixed greens dressing except if you are emptying it into a glass and making a mixed drink. Which I don't suggest. In any case, with summer practically around the bend, I DO prescribe serving this plate of mixed greens at all the gatherings, all over!

Also try our recipe Fresh And Easy Vietnamese Noodle Salad

Baby Bok Choy Salad with Sesame Dressing #vegetarian #salad

This Baby Bok Choy Salad is full of crunchy almonds, ramen noodles, and a sweet Sesame Dressing. It’s like Chinese takeout in salad form!


  • ¼ cup light brown sugar
  • ¼ cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons toasted sesame seeds (see notes)
  • 1 tablespoon soy sauce


  • 2 tablespoons olive oil
  • 1 package ramen noodles crumbled, seasoning packet discarded
  • ¼ cup sliced almonds
  • 1 bunch baby bok choy sliced (5 – 6 bulbs)
  • 5 scallions chopped


  1. To make the dressing, in a small bowl or in a jar with a tight-fitting lid, combine brown sugar, olive oil, vinegar, sesame seeds, and soy sauce. Allow flavors to blend at room temperature while preparing the rest of the salad.
  2. Meanwhile, heat 2 tablespoons olive oil in a large sauce pan over medium heat until shimmering. Reduce heat to low. Add ramen noodles and almonds; sauté until toasted, about 10 minutes, stirring frequently to avoid scorching.
  3. In a large bowl, combine baby bok choy, scallions, and crunchy mix. Drizzle salad dressing over the top and toss until uniformly combined. Serve at room temperature.

Read more our recipe : Shrimp & Basil Spaghetti Squash

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