Recipe: Tasty Bok Choy Salad

Bok Choy Salad. Combine the bok choy, green onions, almonds, and chow mein noodles in a salad bowl. Directions In a large bowl, combine bok choy and green onions; set aside. Save seasoning packet from ramen noodles for another use.

If you're looking for a tasty vegetable for stir-fries, grilling, or salads, try bok choy. Bok choy is especially delicious when eaten raw. Just slice it up, toss with a light dressing, and enjoy. You can have Bok Choy Salad using 10 ingredients and 3 steps. Here is how you cook that.

Ingredients of Bok Choy Salad

1. You need 3 of baby bok choy.
2. It's 1 of medium vine ripened tomato.
3. You need 1 of medium cucumber.
4. It's 4 slices of ham luncheon meat.
5. You need 1/2 cup of shredded colby cheddar, Monterey jack cheese.
6. You need 1/2 cup of chunk swiss cheese.
7. You need To taste of salt and ground black pepper.
8. You need To taste of red wine vinegar optional.
9. It's To taste of extra virgin olive oil optional.
10. Prepare To taste of your favorite dressing optional.

If you're looking for a tasty vegetable for stir-fries, grilling, or salads, try bok choy. Add bite to a simple salad by crumbling uncooked ramen noodles over bok choy, a Chinese white cabbage. A cider vinegar and soy sauce drizzle make the salad a unique and flavorful alternative to the traditional starter salad. Blend soy milk, cashews, vinegar, raisins, and mustard in a food processor or high-powered blender.

Bok Choy Salad instructions

1. Wash and finely chop the bok-choy. Slice the tomato into thin wedges. Wash and peel the cucumber with stripes then cube it..
2. Roll the ham and slice into ribbons. Add to the rest of the salad. Add the cheeses and toss well..
3. Serve with salt and pepper. Add the dressing. I hope you enjoy.

The bok choy packs suitcases full of vitamins, fiber and antioxidants, and it's water-rich. The bell peppers, green onion and carrot are fully charged with similar good stuff, and all for almost no calories. All diced using superior quality knives, of course. You can also use larger bok choy, but save the wide, fibrous ends of the stalks for a dish where they'll be cooked. That's right—bok choy is perhaps at its most delicious when left raw and tossed into salads with other leafy greens or hearty, cooked grains.