Bok Choy Salad

Hi everyone!  Jess here.  

This one came to my attention on the Springdell Farm CSA Facebook page via Sarah R. (thanks Sarah!) We had a bumper crop of bok choy this week, and as I was looking for other yummy ways to enjoy it, I thought I’d give it a try.  The dressing for this recipe looked very similar to a dressing for a Weight Watchers chicken salad that my late mother in law used to make by the panful.  When she made it, I could sit and eat the whole pan, too! 

This one calls for 2 packages of Ramen noodles, I only had one on hand and so I went with that, and found that it still had great crunch.  I used half of the salad dressing and found it to be a perfect amount.  I’ll write it up with my adaptations below, but the original link comes from, and credit definitely goes to Country Chef!


  • 1⁄4 cup butter
  • 2 tablespoons sugar
  • 1⁄4 cup sesame seeds
  • 1 package (3 oz) uncooked, broken up Ramen noodles (not using seasoning packets)
  • 1/2 cup sliced almonds
  • 2 pounds of bok choy
  • 2 tbsp sliced scallions
  • 1/3 cup vegetable oil
  • 2 tbsp red wine vinegar 
  • 1/4 cup sugar
  • 1 tablespoon soy sauce


  1. Melt Butter into a saucepan and add 2 tbsp sugar, sesame seeds, noodle pieces and almonds.  Brown the noodles and set aside.
  2. Wash and chop the bok choy into bite-sized pieces. Add bok choy and scallions to your salad bowl.  
  3. Mix your dressing by whisking together vegetable oil, vinegar, remaining sugar and soy sauce.  
  4. Add the crunch mixture to the bok choy.  Add the salad dressing just before serving, or serve dressing on the side. 

About Jess

Jess Anderson is the creator of CSA|365 and is passionate about the local food movement. A long time member of Springdell and a busy mother of two, Jess loves keeping her family fed by honest local food.