Baby Bok Choy Salad with Sesame Dressing
User Reviews
5
Baby Bok Choy Salad with Sesame Dressing
Description
This salad features fresh baby bok choy cut into pieces along with scallions for mild onion flavor. Toasted dry ramen noodles and sliced almonds add crunch and contrast to the tender greens. The dressing is a blend of brown sugar, olive oil, red wine vinegar, toasted sesame seeds, and soy sauce, which is whisked together to allow flavors to meld.
The toasted noodles and almonds are sautéed gently to develop a nutty aroma and crispness without burning. Combined with the fresh vegetables and dressing, the salad balances sweetness, acidity, and umami with varied textures. It is served at room temperature, making it suitable for preparing in advance.
To prepare the bok choy, the bulbs are trimmed and separated, washed carefully to remove sand, and used both the stalks and leaves. The dressing can be made up to a week in advance to deepen flavors. Leftovers keep in the fridge for several days but the noodles soften over time.
Ingredients
For the sesame dressing:
- 1/4 cup light brown sugar
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons sesame seeds see note 1, toasted
- 1 tablespoon soy sauce
For the salad:
- 2 tablespoons olive oil
- 1 package ramen noodles crumbled, seasoning packet discarded (see note 2)
- 1/4 cup almonds see note 3, sliced
- 1 bunch baby bok choy sliced (5 – 6 bulbs, see note 4)
- 5 scallions chopped
Instructions
- To make the dressing, in a small bowl, whisk together brown sugar, olive oil, vinegar, sesame seeds, and soy sauce. Allow flavors to blend at room temperature while preparing the rest of the salad.
- In a large sauce pan over medium heat, heat olive oil until shimmering. Reduce heat to low. Add ramen noodles and almonds; sauté until toasted, about 10 minutes, stirring frequently to avoid scorching.
- 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.
Notes
- Sesame seeds can be raw or toasted; toasting in a skillet enhances aroma and flavor. Store toasted seeds airtight up to 6 months in pantry or freezer for up to 1 year.
- Use dry, plain ramen noodles without seasoning packets for the salad. The noodles are crumbled before toasting.
- Sliced almonds are preferred but skin-on or slivered can be used.
- Baby bok choy can be substituted with mature bok choy or Napa cabbage, cleaned well by removing ends and rinsing.
- Dressing can be prepared up to 7 days ahead. Toasted noodles and nuts also store well in airtight containers for months or frozen for a year.
- Chop bok choy and scallions the night before and refrigerate separately to preserve freshness.
- The recipe yields about 12 cups of salad, depending on bok choy size.
- Store leftovers covered in the refrigerator; salad is safe for up to 4 days though noodles soften with time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings (1 cup each)
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Serving | 1 cup | |
| Calories | 148kcal | 7% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.001g | 0% |
| Sodium | 231mg | 10% |
| Potassium | 79mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 55IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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