Forktionary

Baby Bok Choy Salad Recipe

This vibrant and crunchy Baby Bok Choy Salad, a recipe from my friend Louie, is a delightful mix of textures and flavors. The incredible homemade dressing (enough for 3-4 batches!) keeps beautifully in your cupboard, making this recipe perfect for meal prepping. For best results, toss the salad with the dressing at least 30 minutes before serving to allow the flavors to meld. Crisp noodles are added just before serving to maintain their satisfying crunch. While leftovers are best enjoyed the same day, they're still quite tasty the next day! Get ready for a flavor explosion in just 18 minutes!

Prep Time 15 mins
Cook Time 18 mins
Calories 420.3 kcal
Protein 6g
Rating 4.5 (2 Reviews)
Baby Bok Choy Salad 89

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baby Bok Choy Salad

  • Vegetable Oil
  • Balsamic Vinegar
  • 2 tablespoons soy sauce
  • Caster Sugar
  • 1 pound baby bok choy
  • Green Onions
  • 1/4 cup slivered almonds
  • 1/4 cup pine nuts
  • 1/4 cup crispy chow mein noodles
  • 1/4 cup rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon honey or maple syrup
  • 1 clove minced garlic
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup shredded carrots
  • 1/4 cup chopped cilantro

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Baby Bok Choy Salad? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Baby Bok Choy Salad

  1. Toast 1/4 cup slivered almonds and 1/4 cup pine nuts in a dry skillet over medium heat until fragrant and lightly golden. Set aside.
  2. Whisk together in a jar: 1/4 cup rice vinegar, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon honey or maple syrup, 1 clove minced garlic, and 1/4 teaspoon red pepper flakes (optional).
  3. In a large bowl, combine 1 pound baby bok choy, thinly sliced; 1/2 cup shredded carrots; 1/4 cup chopped cilantro; and the toasted nuts.
  4. Pour the dressing over the salad and toss gently to coat. Cover and refrigerate for at least 30 minutes (or up to overnight).
  5. Just before serving, add 1/4 cup crispy noodles and toss again. Serve immediately and enjoy!
  6. Note: Adjust the amount of red pepper flakes to control the spice level.

Nutrition Information (Approximate per serving)

Sodium

28 g

Sugar

21g

Fat

25g

Carbs

2g

Recipe Categories (Choose a category and find related recipes!)

Starters Salads Lunch Side Dishes Asian Chinese Healthy Vegetarian Spring Recipes Summer Recipes 30 Minutes Or Less

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Preparation Salads Vegetables Easy Beginner Cook Vegetarian Dietary