Bok Choy Salad

Featured in the Honolulu Star-Bulletin on May 26, 2010.



Bok Choy Salad

  • 3 large bunches baby bok choy, chopped
  • 2 cups chopped celery (Napa) cabbage
  • 1/3 cup chopped green onion
  • 1/2 cup sliced toasted almonds, optional
  • 1 tablespoon toasted sesame seeds, optional
  • 3/4 cup vegetable oil
  • 1/4 cup sugar
  • 1/4 cup red wine vinegar
  • 2 tablespoons shoyu
  • 1/2 package Nissin chicken ramen noodles, crushed, OR 1 package (3 ounce size) wun tun strips


  1. In a salad bowl, combine bok choy, cabbage, green onions, almonds, and sesame seeds.
  2. In a small jar, combine oil, sugar, vinegar, and shoyu; cover and shake vigorously.
  3. Just before serving, pour dressing over salad; toss gently.
  4. Top with ramen noodles or wun tun strips.

Makes 6 servings.

Approximate Nutrient Analysis per serving (including almonds):
380 calories, 34 g fat, 3.5 g saturated fat, 0 mg cholesterol, 550 mg sodium, 19 g carbohydrate, 3 g fiber, 10 g sugar, 5 g protein


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