Real Recipes From Real Home Cooks ®

bok choy salad

(3 ratings)
Recipe by
Jan Yohe
Tinley Park, IL

Yum. Everyone loves this recipe! I put the Ramen noodles in a gallon size zip lock bag and crush then with a rolling pin. Then I add the almonds and sunflower seeds and pour the flavored butter over the mixture & mix in the bag before baking. Just empty the bag onto a cookie sheet. When I go to a party with this, I have the salad, the dressing, and the topping all seperate, and mix right before serving. The dressing and topping can be made the day before. Enjoy!

(3 ratings)
yield 20 serving(s)
prep time 1 Hr
cook time 15 Min

Ingredients For bok choy salad

  • 1 bunch
    bok choy, entire large head
  • 1 bunch
    romaine lettuce, large head
  • 1 lg
    red pepper, seeded
  • 1/2 c
    packed brown sugar
  • 1/3 c
    rice vinegar (original or seasoned)
  • 1/3 c
    canola oil
  • 4 tsp
    soy sauce
  • 3 pkg
    oriental ramen noodles, crushed
  • 1 c
    sliced almonds
  • 3/4 c
    sunflower seeds
  • 6 Tbsp
    butter or margarine
  • 1 1/2 pkg
    orientalo ramen noodle flavoring packets

How To Make bok choy salad

  • 1
    Chop the 3 salad ingredients into medium sized pieces.
  • 2
    Mix salad dressing ingredients in a small pot & heat to a boil. Take off heat as soon as it boils. Let cool.
  • 3
    Melt butter (about 30-40 seconds in microwave) then add flavoring packets to the melted butter. pour over crushed Ramen noodles, sunflower seeds & almonds & mix well. Bake for 10-15 minutes at 350 degrees until golden brown. Stir half way through baking.
  • 4
    Pour cooled dressing over salad and top with topping. Stir all ingredients. Let stand 5-10 minutes, then serve.

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