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Bok Choy Salad for a Crowd | My Stir Crazy Kitchen

My Stir Crazy Kitchen

Bok Choy Salad for a Crowd

Bok Choy Salad for a Crowd

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I once found myself with a group of about 15 friends to feed, and after I realized I was lucky to have such a nice problem, I started thinking strategy. I wanted to make something delicious, but not too time consuming or expensive (15 people is a lot!). I asked around for some options and had a friend share with me her mother’s handwritten Bok Choy Salad recipe.

I decided to take a chance on it. To complete the meal — which is insanely refreshing, I might add — I served this with a delicious teriyaki pork tenderloin, but I think even a rotisserie chicken would be a nice addition to take this salad from side dish to main course!

The salad was a success at my book club and I’ve made it several times since and it’s always really popular. I love the crunchiness of the bok choy and ramen, and the subtle green onion flavor. Obviously, the butter is my favorite part, though.

Speaking of my book club, I haven’t actually read the book we’re assigned in at least a couple of years. Does this happen at your book club, too? I used to read them every month, but once I got out of the habit, I never got back into it. In fact, almost no one seems to read the book!

We’ve actually talked about changing it to a podcast club. We all love podcasts and having an opportunity to discuss what we’re listening to in person would be really fun — we usually talk about them in a big group text. Are you more of a book person or a podcast person?

Bok Choy Salad For A Crowd
 

Print Recipe

Bok Choy Salad

Ingredients

  • 1/4 c. butter unsalted
  • 1/4 c. sesame oil
  • 2 packages Ramen noodles broken into small bits
  • 1 small package slivered almonds
  • 1/2 c. olive oil
  • 2 teaspoons soy sauce
  • 1/2 c. sugar
  • 1/4 c. red wine vinegar
  • 1 large head bok choy chopped
  • 5 green onions chopped

Instructions

For the topping:

  • Heat the butter & sesame oil in a sauce pan over medium heat.
  • Add the ramen bits and slivered almonds.
  • Fry until golden brown, set aside.

For the dressing:

  • Whisk together olive oil, soy sauce, sugar and red wine vinegar.

Assemble the salad:

  • Toss the bok choy with 1/2 c. of the dressing, adding more as needed. 
  • Top with the ramen topping and green onions for serving.
  • Tip: Make each portion ahead of time but do not combine until ready to serve.