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Bok Choy Salad


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Bok Choy Salad


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Bok Choy Salad

Try this twist on an Asian Cabbage salad using fresh Bok Choy.


  • Prep Time : 10 min
  • Ready Time : 10 min


6 Servings


  • 1/2 cup olive oil
  • 1/4 cup rice vinegar
  • 1/3 cup sugar
  • 3 tablespoons soy sauce
  • 1 pound baby bok choy
  • 1/8 cup slivered almonds, toasted
  • 1 package ramen noodles, not cooked, cut up, spice packet reserved for dressing


Make dressing. Mix olive oil, vinegar, sugar, soy sauce and ramen seasoning packet in a bowl.

Wash and chop bok choy. Toss with dressing and then add ramen and almonds, mix one more time.

Sprinkle sesame seeds for garnish if desired.

About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




3 Responses to Bok Choy Salad

  1. I have made this a number of times and it is always a hit. Note however that you say 1/3 “can” of sugar. I assume that is 1/3 cup.

  2. avatar says: bythekay

    Just made this absolutely delicious salad for the first time to accompany Trinigourmet’s Chicken Stir-Fry (http://www.joyofkosher.com/recipes/chicken-stir-fry/), and it worked beautifully for shabbos lunch.

    Light brown sugar
    Rice Wine Vinegar
    Added oil to taste, instead of 1/2 cup

    Future plans include toasted sesame seeds as garnish. Looking forward to making this again!

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