Baby Bok Choy Salad Recipe

Name: Baby Bok Choy Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dressing (enough for several batches of salad); 1 cup vegetable oil; 1/2 cup balsamic vinegar; 1/4 cup soy sauce; 2 teaspoons caster sugar (or more, depending on your sweet tooth); Salad; 1 bunch baby bok choy (about 1 pound); 4 -6 green onions (or more, depending on your love of onions); 1/4 cup slivered almonds; 1/4 cup pine nuts; 1/2 - 1 cup crisp chow mein noodles (Chang's Original Fried Noodles in Australia)

Servings: persons

Dressing (enough for several batches of salad)
1 cup vegetable oil
1/2 cup balsamic vinegar
1/4 cup soy sauce
2 teaspoons caster sugar (or more, depending on your sweet tooth)
Salad
1 bunch baby bok choy (about 1 pound)
4 -6 green onions (or more, depending on your love of onions)
1/4 cup slivered almonds
1/4 cup pine nuts
1/2 - 1 cup crisp chow mein noodles (Chang's Original Fried Noodles in Australia)

1
Combine all dressing ingredients in a jar with a tight-fitting lid. Shake well. Set aside until needed.
2
Toast slivered almonds in a small pan. After about 1 minute, add the pine nuts and continue to toast both ingredients. Stir constantly so these don't burn. When nice browned, remove from pan and set aside to cool.
3
Chop bok choy in 1-inch pieces. Wash well to remove grit. Spin dry, or roll in a tea towel to dry.
4
Trim green onions and chop (on the diagonal) into 1-inch pieces (use both white and green bits).
5
Toss together bok choy, sliced onions, toasted nuts and several very generous sloshes of dressing. Try to dress this at least an hour before it will be served.
6
Sprinkle crisp chow mein noodles on top, stir well and serve.

792

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Dressing (enough for several batches of salad), 1 cup vegetable oil, 1/2 cup balsamic vinegar, 1/4 cup soy sauce, and more.

Yes, Baby Bok Choy Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Baby Bok Choy Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions