My mother-in-law in Tunisia taught me how to make this dish. Serve it on a single big dish or four little plates. French bread slices are recommended.
| Prep Time: | 15 mins |
| Additional Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 medium head bok choy, diced
- 1 bunch green onions, chopped
- 1 (3 ounce) package ramen noodles
- ½ cup blanched slivered almonds
- 2 tablespoons sesame seeds, toasted
- ⅓ cup olive oil
- 3 teaspoons lemon juice
Instructions
- Combine bok choy and green onions; cover and chill.
- Whisk together the olive oil, lemon juice and ramen noodle seasoning packet. Refrigerate until chilled.
- Break ramen noodles into small pieces; combine with toasted almonds and sesame seeds.
- Before serving, combine the cabbage mixture and noodle mixture; add dressing and toss to coat.
Reviews
Crunchy and fresh. I enjoy that the dressing is light, so the focus is the flavor of the bok choy. It’s very easy and quick to make.
This was unique, that’s for sure. But overall it turned out pretty good. I recommend doing some other seasonings with the ramen noodles seasoning. I didn’t have much on hand so I just salted to taste and did some lemon pepper seasoning. I also added some extra roasted sesame seeds. The lemon is definitely a great addition and the flavors blend well. I have had better, but was still a good recipe. Keep up the good work.
Loved it! The bok choy tasted delicious in this salad…perfect crunch!
Never thought to use bok choy for a salad. Loved it! The dressing is fabulous! I didn’t have ramen noodles so I just added extra toasted almonds and sesame seeds. Added fresh mushrooms too.
This salad had many great textures! For our first time eating bok choy, this was an excellent option!
I used “Oriental Flavor” ramen noodles. The dressing was not good. Luckily, I kept the dressing in a separate bowl.
i used sesame oil which gave it a slight bacon taste, and used balsamic vinegar instead of lemon juice. i used an asian spice mix to toss the bok choy in and used chow mein noodles which are tastier than ramen. i also used pecans instead of almonds and added orange pieces. even a bit pickled ginger is great! the taste was just incredible!!!! just get creative with this salad
Very nice combination of ingredients! My husband loved this dish after I added cubed chicken (cooked with garlic). Based on other reviews I added carrots and toasted the almonds with the sesame seeds. We’re gluten-free so I omitted the ramen (carrots and almonds made up for the crunch). Without the packet from the ramen I substituted Oriental Seasoning and Emeril’s Asian seasoning blend. Add a little salt and it’s delicious!
YUMMY! Easy and delicious. I also made the savory pork chops and the flavors were wonderful.
This was the first time we had bok choy. This dish was way too salty, I think it was the combination of the seasoning packet and the raw noodles made this way too salty for me. I only took a couple of bites and I had to push it away. I think the bok choy itself was fine though.
Had some bok choy to use and decided to go with this recipe. Glad I did! I also used the oriental kind of Ramen noodles and loved the flavor. Will definitely make this again, and maybe add chicken like other people suggest. Was a hit at my dinner party!
Good Recipe! I had very fresh Bok Choy and love the crunch of the noodles and nuts with it. I didn’t have slivered almonds so I used pine nuts instead. I used chicken ramen noodles and the dressing was a little too salty…will use maybe half of the seasoning packet next time.
You have to have a taste for bok choy as the leaves are more bitter than regular lettuce, hence using a sweet dressing, balances it out for a tasty, healthy side dish. I added mangarine oranges as well. I used less chow mein noodles so it wasn’t so fattening, but added just enough crunch. Great cool salad for hot evening bbq’s.
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.
Absolutely fabulous. I made some for dinner last night, and then at 2:30 am woke up craving more…so I got up and made it! For a different twist, try balsamic vinegar instead of lemon, and walnuts instead of almonds.
This was very good! I used dry roasted peanuts because my husband does not care for almonds, and added some chopped up chicken breast to make a main dish. I used Oriental flavored ramen seasoning. I had never had bok choy before, but we will make this again!
beautiful, healthful, easy, and delicious!
Very tasty way to eat bok choy. I used “oriental” flavored ramen, which was great; I also followed suggestions from others and toasted my almonds (broiled on a baking sheet for a few minutes until golden), and added several drops of sesame oil to the dressing. I included about 2 cups cooked diced chicken to make this more of a main dish — tasted wonderful. I will definitely make this again.
I was very surprised but my family really enjoyed this. My teenaged son wants me to make more. I used plain roasted peanuts instead of almonds/sesame seeds and found it preferable (and simple) Yummy!
This salad was easy, yummy and a big hit at a dinner party I attended. I toasted pine nuts instead of almonds and use chow mien noodles instead of ramen noodles. I like chow mien noodles better. For the dressing i used lime juice instead of lemon and just a teaspoon of Oriental Seasoning. Will definatety make this again!
Great alternative to a plain tossed salad. Great crunch and great flavor.