Bok Choy Salad

Bok Choy Salad

Hey there, salad lovers! Today, we’re diving into a bowl of pure crunchy happiness with this Bok Choy Salad recipe.

Picture this: vibrant bok choy, a splash of red cabbage, and a sprinkle of green onions, all dancing together in a tangy dressing that’ll make your taste buds do a happy dance.

But wait, there’s more!

We’re taking this salad to the next level with a topping that’s basically the star of salad crunchiness.

Think golden-browned ramen noodles, toasted sunflower seeds, and a buttery, sugary goodness that’s going to have you reaching for seconds (and maybe even thirds).

So, whether you’re in need of a vibrant side dish for your next BBQ or just craving something fresh and fabulous, this Bok Choy Salad has got you covered.

Let’s get chopping, toasting, and tossing our way to salad perfection!

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Are you wondering “What is Bok Choy?”

In the world of leafy greens, bok choy is a bit of a rockstar.

This versatile vegetable, also known as Chinese cabbage or pak choi, belongs to the Brassica family, which includes cabbage, broccoli, and kale.

Bok choy itself has a unique appearance, with its crisp white stalks and dark green, leafy tops.

It’s a vegetable of contrasts – the stalks are crunchy and juicy, while the leaves are tender and mild in flavor.

When cooked, bok choy retains its delightful crunch, making it a favorite in stir-fries, soups, and of course, salads!

Packed with vitamins A, C, and K, as well as minerals like calcium and potassium, bok choy isn’t just delicious – it’s also a nutritional powerhouse.

Whether you’re a seasoned veggie lover or new to the leafy greens game, bok choy is a must-try addition to your culinary repertoire.

So, next time you’re browsing the produce aisle, keep an eye out for this leafy green wonder. Your taste buds and your body will thank you!

Ingredients for Bok Choy Salad!

Grab a bunch of fresh bok choy, the superhero of this salad.

You’ll also want a half-head of red cabbage, adding that gorgeous pop of color.

Don’t forget the green onions, because what’s a salad without a bit of oniony goodness?

For our crunchy, crave-worthy topping, gather up some butter, sugar, and a couple of packets of ramen noodles (we’re ditching the seasoning packets).

Oh, and let’s not skip the sunflower seeds – trust me, toasting these babies is going to make all the difference.

Dressing Delight

To whip up the perfect tangy dressing, make sure you’ve got salad oil (like vegetable or canola oil), sugar for that touch of sweetness, a splash of red wine vinegar for zing, and a hint of soy sauce for that umami kick.

Substitute Ingredients You Can Use for Bok Choy Salad

If you’re feeling adventurous or working with what’s in your pantry, here are a few ingredient swaps to consider.

Instead of bok choy, you can try using Napa cabbage for a similar crunch.

No red cabbage? No problem! Purple cabbage or even thinly sliced kale can step in and bring their own colorful flair to the mix.

If green onions are MIA, don’t sweat it – chives or even a bit of finely diced red onion will do the trick.

Now, for that tantalizing topping, if butter isn’t your jam, feel free to use olive oil or coconut oil for a healthier twist. Instead of sugar, honey or maple syrup can add that touch of sweetness.

And for our ramen lovers, if you’re out of those noodle packets, crispy quinoa or crushed almonds can give you that satisfying crunch.

As for the sunflower seeds, any toasted nuts like almonds or cashews can play the role of the crunchy star.

Dressing Swap

If you’re out of red wine vinegar, apple cider vinegar can step up to the plate with its tangy goodness.

And for a gluten-free option, tamari or coconut aminos can replace soy sauce without sacrificing flavor.

How to Make Bok Choy Salad

In just a few easy steps you’ll have a delicious salad that will be a hit!

Prep the Veggies

First up, it’s time to prep our veggies!

Wash that bok choy thoroughly and chop it into bite-sized pieces.

Thinly slice up the red cabbage, adding a splash of color to our salad canvas.

Then, chop those green onions into small, delightful pieces.

Toast the Topping

Next, let’s create our crunchy topping masterpiece.

In a pan over medium heat, melt the butter until it’s all nice and golden.

Add in the sugar for that sweet caramelization, and then break up those ramen noodles into small pieces. Toss them in the pan until they turn into crispy golden goodness.

Now, add in the sunflower seeds, toasting them until they release their nutty aroma. Once everything is browned to perfection, set it aside to cool.

Mix the Dressing

For our tangy dressing, add together the salad oil, sugar, red wine vinegar, and soy sauce in a small bowl or pint-size jar.

I like to use a jar because then I can measure the ingredients on the lines as I add them. It’s also fun to just shake the dressing up! And it’s easy to store in the fridge!!

That’s it – dressing done!

Assemble the Bok Choy Salad

Now, it’s time to assemble our masterpiece.

In a large mixing bowl, combine the bok choy, red cabbage, and green onions. Pour that tangy dressing all over the veggies and toss until everything is coated in that flavorful goodness.

Just before serving, sprinkle on our crunchy topping extravaganza.

The golden-brown ramen noodles and toasted sunflower seeds are ready to take this salad to new heights of deliciousness.

Give it all a final toss, and voilà! Your Bok Choy Salad is ready to steal the show at your next mealtime.

If you think you’ll have leftovers only add the crunchy topping on each serving.  Reserve the rest and add it the next time you want to enjoy a leftover salad!

Time to Dig In

Grab a fork, gather some friends (or keep it all to yourself, I won’t judge!), and enjoy this crunchy, tangy, and oh-so-satisfying Bok Choy Salad. It’s a taste sensation you’ll want to make again and again.

How to Save Leftovers of your Bok Choy Salad

Got some leftovers? No worries, I’ve got you covered on how to keep this salad crisp and fresh for round two.

The key to avoiding the dreaded soggy situation is to store the components separately.

First, separate the dressed salad from the crunchy topping.

Store the dressed salad in an airtight container in the refrigerator. This will keep those veggies crisp and ready for the next salad session.

Next, pop the crunchy ramen noodle and sunflower seed topping into a separate container. Keeping it separate ensures that it stays crispy and delightful.

When you’re ready to enjoy another round of salad goodness, simply toss the dressing with the salad again and sprinkle on the crunchy topping for that perfect texture contrast.

By storing the components separately, you’ll be able to enjoy the freshness and crunch of this Bok Choy Salad for days to come. No more soggy salads in sight!

Reviving Your Salad

If, by chance, the salad does lose some of its crispness, fear not! Just before serving, give the veggies a quick toss with a bit of fresh dressing to revive their crunch. Sprinkle on the topping, and you’re back in business with a revitalized salad that’s as delicious as the first time.

What to Pair with Bok Choy Salad

Wondering what to serve alongside this crunchy delight? Well, I’ve got a few ideas to make your meal a complete and satisfying experience.

Grilled Chicken

Picture this – juicy, tender grilled chicken breast served alongside our Bok Choy Salad. The savory flavors of the chicken complement the tangy dressing and crunchy topping, creating a balanced and delicious meal.

Teriyaki Salmon

For a seafood twist, try serving teriyaki-glazed salmon fillets with our salad. The sweet and salty teriyaki sauce pairs beautifully with the fresh veggies and crunchy topping, making every bite a flavor explosion.

Veggie Stir-Fry

Keep it light and vegetarian with a colorful veggie stir-fry. Think bell peppers, snap peas, carrots, and broccoli tossed in a flavorful sauce. The stir-fry’s vibrant colors and textures harmonize perfectly with our crunchy salad.

Rice or Quinoa

Need a hearty side? Fluffy white rice or nutty quinoa makes a great accompaniment. The grains soak up the tangy dressing, adding an extra layer of flavor and texture to your meal.

Sesame-Ginger Tofu

For our plant-based pals, sesame-ginger marinated tofu is a winner. The tofu’s crispy exterior and tender interior, combined with its Asian-inspired flavors, make it a fantastic partner for our salad.

With these pairings, your Bok Choy Salad becomes the star of a complete and satisfying meal.

Mix and match to create your perfect combination, and get ready for a culinary adventure that will leave your taste buds singing!

If you liked this tasty salad, check out my other salad recipes here!

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Bok Choy Salad

Hey there, salad lovers! Today, we're diving into a bowl of pure crunchy happiness with this Bok Choy Salad recipe.
Picture this: vibrant bok choy, a splash of red cabbage, and a sprinkle of green onions, all dancing together in a tangy dressing that'll make your taste buds do a happy dance.
Prep Time10 minutes
Total Time10 minutes
Course: Salad
Cuisine: Chinese
Keyword: bok choy recipe, cabbage salad, easy salad recipe, healthy salad, side salad
Servings: 10 servings
Calories: 315kcal

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  • 1 large bok choy
  • 1/2 head red cabbage
  • 4 whole green onions
  • 1/2 cup butter
  • 2 tablespoons sugar
  • 1-2 packages crushed ramen noodles discard seasoning packet
  • 1 cup sunflower seeds browned in a pan
  • Dressing:
  • 1/2 cup salad oil like vegetable or canola oil
  • 1/4 cup sugar
  • 1/8 cup red wine vinegar
  • 1 tablespoon soy sauce


  • Prepare the Salad:
  • Wash the bok choy thoroughly and chop into bite-sized pieces.
  • Thinly slice the red cabbage.
  • Chop the green onions into small pieces.
  • Make the Topping:
  • In a pan over medium heat, melt the butter.
  • Add 2 tablespoons of sugar to the melted butter and mix.
  • Break the ramen noodles into small pieces and add them to the pan. Cook until they turn golden brown.
  • Add the sunflower seeds to the pan and toast them with the noodles. Once everything is nicely browned, remove from heat and let it cool.
  • Prepare the Dressing:
  • In a small bowl, whisk together the salad oil, 1/4 cup sugar, red wine vinegar, and soy sauce until well combined.
  • Assemble the Salad:
  • In a large mixing bowl, combine the bok choy, red cabbage, and green onions.
  • Pour the dressing over the vegetables and toss until everything is evenly coated.
  • Just before serving, add the ramen noodle and sunflower seed topping to the salad. Toss again to distribute the topping.
  • Serve:
  • Serve the Bok Choy Salad immediately as a side dish or a light meal. The crunchy topping adds a nice texture to the salad.
  • Enjoy your delicious Bok Choy Salad!

Your Own Private Notes


Calories: 315kcal | Carbohydrates: 16g | Protein: 5g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 244mg | Potassium: 421mg | Fiber: 3g | Sugar: 10g | Vitamin A: 4559IU | Vitamin C: 63mg | Calcium: 124mg | Iron: 2mg
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