This wonderful vegan salad with an Asian flair is quick and simple, and is great for parties!

Asian Bok Choy Salad

water

white sugar

lemon, juiced

soy sauce

olive oil

bok choy

green onions, chopped

pine nuts

(5 ounce) can chow mein noodles

Mix water and sugar in a medium saucepan, and bring to a boil. Cook 5 minutes, stirring occasionally, until a light syrup has formed. Remove from heat, and mix in lemon juice, soy sauce, and olive oil. Refrigerate until serving.


In a medium bowl, toss together bok choy and green onions. Top with pine nuts and dried rice noodles. Sprinkle with the dressing to taste.


Not much flavor. Don't think I'd make it again.

Add thinly sliced red peppers for a festive holiday salad. The bright green and red make it perfect.

This was okay. I wouldn't make it again. I ended up adding store-bought dressing because it was so bland and the bok choy is tough to chew.

Really didn't enjoy this salad at all. Annette Jensen- Canada

This salad was great! I substituted garlic sesame sticks for the chow mein noodles and it was just as good.

I think this recipe is a good starting point for a salad like this but it needs some serious work. To me bok choy is just better when sauteed or stir fried. I would slightly cook the bok choy with the green onions. I would also toast the pine nuts to give them a better flavor. The dressing needs some more kick like red pepper flakes and garlic. With some additions this healthy salad would be better.

My company loved this recipe. So did I. Very easy light and delicious.

I had no issue with the raw bok choy as salad greens and I did add some red bell pepper strips for color. The thing that just didn't work for me was the dressing. All I could taste was olive oil no "asian" flavor at all just pretty bland. I ended up adding more soy sauce and a splash of sesame oil for some flavor. I did toast my pine nuts and I liked them as well as the chow mein noodles as salad toppings but I doubt I'll make this again.

This is very similar to 3 other recipes so I combined all 3. I added carrots for crunch used regular Bok Choy since I didn t have baby and also followed another suggestion and added the noodles to each portion because I anticipated leftovers. I added the flavor packet to the soy mix for flavor and poured over the cabbage early to soften it up a bit. Overall it was very good but needed something to give it some oomph to make it memorable. Perhaps some red pepper flakes or some lemon or lime zest? Would make again.

asian bok choy salad

Prep Time: 20 minutes

Total: 20 minutes

Servings: 8

Cost: $3.72 /serving

Author : KARALYNNN

Ingredients

Instructions

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