5 from 312 votes
Baby Bok Choy Salad with Sesame Dressing
Baby Bok Choy Salad with Sesame Dressing combines sliced bok choy, scallions, toasted ramen noodles, and sliced almonds tossed in a brown sugar and soy-based sesame dressing containing olive oil, red wine vinegar, and toasted sesame seeds. The salad has a crunchy texture with a sweet, tangy, and nutty dressing. It is served at room temperature and is suitable as a fresh side dish.
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings:
12
servings (1 cup each)
Calories:
148 kcal
Course:
Salad
Cuisine:
Asian, American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 servings (1 cup each)
Amount Per Serving
Calories 148
% 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.