Baby Bok Choy Salad with Sesame Dressing

This Baby Bok Choy Salad is full of crunchy almonds, ramen noodles, and a sweet Sesame Dressing. It’s like Chinese takeout in salad form!

The first time I tried Baby Bok Choy Salad, I was at my friend Melissa’s house. I watched her make it (somewhat skeptically because I was just a Foodie-in-Training back then), but one bite and I was a full-blown bok-choy convert.

Once you start eating this Baby Bok Choy Salad, you might do a double-take and wonder if you’re eating Chinese takeout.  I’m kind of exaggerating, but not really. The flavor profiles are similar and this salad is just as addictive!

I never thought my kids would eat bok choy, but they are obsessed with this salad! It's one of my most popular recipes at potlucks and literally tastes like Chinese takeout in salad form.

The original recipe was her came from Melissa’s grandma and was prepared with regular bok choy. I started using baby bok choy because it was easier to find.

And it’s fun to say: Baby Bok Choy.

If you can’t find Baby Bok Choy, substitute the full-size version.  It’s the same species but harvested later.  For either variety of bok choy, look for plants that have firm stalks and are free of brown discolorations.

This Baby Bok Choy Salad is full of crunchy almonds, ramen noodles, and a sweet Sesame Dressing. It's like Chinese takeout in salad form!

How to Clean and Store Baby Bok Choy

The easiest way to clean Baby Bok Choy is to treat it like a bunch of celery. Trim off and discard the end of the bulb and separate the stalks. Wash the stalks in cool water, carefully brushing away any sand or dirt that remains.

Wrap in paper towels and store for up to a week in your refrigerator’s crisper drawer or use immediately.  Slice the stalks in the same manner as you would slice celery, using the entire stalk including the leaves at the top.

The Crunchies

This salad gets some extra crunch from ramen noodles and almonds. You don’t need the ramen seasoning packet, so discard or save for another use.

To ensure even browning of the ramen, crumble it as much as possible. Once you add it to the pan, you’ll quickly see any large pieces that remain. I usually take them out and mash them separately until they are uniform in size with the rest.

You have options on almonds. I use the blanched, sliced kind (without skins), but skin-on almonds or slivered almonds are fine.

People who have never heard of bok choy go WILD for this salad! It's one of my most popular recipes at potlucks and literally tastes like Chinese takeout in salad form.

Healthy Options

To make this salad gluten-free, leave out the ramen and sub GF soy sauce. You could also add more vegetables inspired by your favorite local Buddha’s Feast such as shredded carrots, cabbage, or bell peppers.

In previous iterations of this recipe, the quantity of salad dressing is double. But, that’s entirely unnecessary. NO ONE needs that much salad dressing unless you are pouring it into a glass and making a cocktail. Which I do not recommend.

But with summer just around the corner, I DO recommend serving this salad at all the parties, everywhere! Check the recipe notes for tips on making it ahead (always a good idea!).

People who have never even HEARD of bok choy go wild for this salad! It's one of my most popular recipes at potlucks and literally tastes like delicious Chinese takeout in salad form.

Save this Baby Bok Choy Salad with Sesame Dressing to your “Main Dishes” Pinterest board!

And let’s be friends on Pinterest! I’m always pinning tasty recipes!

Baby Bok Choy Salad with Sesame Dressing

Yield: 8 servings

Prep Time:5 min

Cook Time:25 min

Total Time:30 min

This Baby Bok Choy Salad is full of crunchy almonds, ramen noodles, and a sweet Sesame Dressing. It's like Chinese takeout in salad form!

Ingredients:

For the Sesame Dressing:

  • ¼ cup light brown sugar
  • ¼ cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons toasted sesame seeds (see notes)
  • 1 tablespoon soy sauce

For the Baby Bok Choy Salad:

  • 2 tablespoons olive oil
  • 1 package ramen noodles, crumbled, seasoning packet discarded
  • ¼ cup sliced almonds
  • 1 bunch baby bok choy, sliced (5 – 6 bulbs)
  • 5 scallions, chopped

Directions:

  1. To make the dressing, in a small bowl or in a jar with a tight-fitting lid, combine brown sugar, olive oil, vinegar, sesame seeds, and soy sauce. Allow flavors to blend at room temperature while preparing the rest of the salad.
  2. Meanwhile, heat 2 tablespoons olive oil in a large sauce pan over medium heat until shimmering. Reduce heat to low. Add ramen noodles and almonds; sauté until toasted, about 10 minutes, stirring frequently to avoid scorching.
  3. 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.
Notes:
  1. You may purchase toasted sesame seeds or toast regular sesame seeds yourself. To toast sesame seeds, place in a dry skillet over the lowest possible heat and shake frequently until lightly golden brown, 10 to 15 minutes.
  2. To make ahead, mix Sesame Dressing and store covered in the refrigerator. The baby bok choy and scallions may be chopped and store separately in containers in the refrigerator. The crunchy mix may be toasted ahead of time, cooled, and stored at room temperature. I recommend that you prep the ingredients no more than 1 day ahead of time.
  3. To make the salad gluten free, leave out the ramen noodles and sub GF soy sauce.

27 comments

  1. I am always looking for new ways to eat bok choy. Thanks for sharing this recipe. I’ll be trying it soon.

  2. This salad looks SO healthy and delicious and I love the sesame dressing! Great recipe and can’t wait to try this myself :) Love your blog and so glad to be your newest follower!

  3. Always looking for another bok choy recipe and this looks like a keeper. Thanks for the recipe!

  4. Hi, Meggan!

    Thank you for finding me on G+. This salad looks delicious and I’m looking forward to exploring your blog. All the best!

    • Hi Susan! I found you in the FBLA G+ group which I just joined. I hope to meet you at a future event! In the meantime, I am looking forward to diving in to your blog. I see you visit your farmer’s market each week, I love doing that too! It’s one of the best parts about living in SoCal. The Baby Bok Choy featured in this salad is from Underwood Farms in Moorpark. How great is it that I can say what farm my vegetables are from, and that I’ve actually visited the farm itself? :) Thanks for stopping by!

  5. I love baby bok choy but don’t buy it enough. This recipe looks amazing and so easy! Adding it to my repertoire now!

    Luci’s Morsels – fashion. food. frivolity.

  6. Meggan- this was SO GOOD!!!!
    I made it for dinner tonight (since I was home later and my boys ate earlier) ;) and it was so delcious! I’ll definitely be making it again!! Yum! Reminds me of something I could only get in a restaurant, and yet it’s so simple!

    • Sara, THANK YOU! Your comments mean a lot, really. I am so happy you enjoyed it. I agree with you completely – easiest thing in the world to make, but tastes as good as something you’d get in a restaurant. :) Thank you for trying it and for letting me know you did!

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  10. I’ve never made bok choy  before but this looks incredible! And the dressing sounds fabulous! Now that I am working from home, I think I’ll have to make it for myself to “take” to lunch :)

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  12. I love salads so much. I like mixing with fruits (mango and strawberry) and always eat with a protein and a carb. I usually choose rice or potatoes and fish or chicken meat. 

  13. Thanks for mentioning gluten-free options for those out there who may be new at it. You solved my “What’s for dinner?” dilemma today. Going to make some Asian chicken with orange-sesame sauce served over rice to go with your yummy salad. You are simply amazing! XO

    • I don’t normally talk about GF options, but I should really cater to my rabid fan base. :) JUST KIDDING! Your orange-sesame sauce sounds just divine. :) Happy Thursday Dave!

  14. FIVE stars kid. Delicious! Count me in as an admiring and rabid fan!! :-))

  15. We love baby bok choy and the stores in our neighborhood have really fresh ones in this week. I know we’ll love this salad. Thank you so much for sharing your recipe.

  16. Could just be the formatting in my device but the recipes says:
    2 tablespoons cup red wine vinegative

    Does that mean 2 Tablespoons + cup? That would explain the sugar but it seems that ft?

    • Hey Jill, that is just a typo. So sorry about that! It should be 2 Tablespoons of red wine vinegar. Basically, the original recipe had twice as much recipe (so it was 1/4 cup of the red wine vinegar) but that would leave the salad SWIMMING in dressing. It was entirely unnecessary. So, I halved the dressing. It is definitely 1/4 cup sugar and olive oil and then 2 T. red wine vinegar. Sorry about that and thanks for pointing it out. I should also say that you can make the dressing however you like! :)

  17. Is there a substitute for the red wine vinegar that I could use?  I’m not supposed to have vinegar.

    • Hi Bev, you could lemon juice. I haven’t tested it myself, but I think it would taste good (I use it in dressings a lot). The acid in it will be balanced out by the sweetness in the brown sugar (and there isn’t much vinegar/lemon juice required, anyway). It’s worth a shot if you want to try! Good luck.

  18. Hi
    Thanks for your post!  I appreciate the dressing recipe as I usually make this with premade Sesame dressing from Costco.  I usually add some breaded chicken ( cut up in cubes) to this recipe when I serve it, for those who desire some added protein;)

    • Hi Clera, the breaded chicken sounds AWESOME. Protein yes, and also for anyone who wants some awesome in their salad. :) I will look for the Costco dressing. It’s nice to have something in the pantry once in a while! Thanks for your comment.

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