Do you remember that Asian Crunch Salad that was super popular a few years back? Bok Choy Salad with Miso Ginger Dressing is very similar to the Napa cabbage based salad with toasted ramen noodles and sliced almonds. I made that salad a lot because it was it was super simple and really tasty!
Bok Choy Salad has it beat hands down. There is so much crunch going on and the flavor is something your taste buds will only dream about it.
Bok Choy is a type of Chinese cabbage but unlike cabbage, it doesn’t form compact heads. Instead, Bok Choy is composed of white stalks with leafy greens at the top, much like celery does. It’s great raw, steamed, boiled and stir fried, plus it’s a powerhouse of goodness. Boy Choy is full of vitamins A, C and K as well as being a great source of calcium, magnesium, potassium and even iron.
This salad starts with ‘baby’ bok choy, meaning it’s only 6 or so inches in length. It’s tender and mild in flavor and has more greens that it’s full grown counterpart. Either is acceptable to use for this recipe, but I prefer the baby stuff as it has a great mixture of crunchy stalk to leafy green.
Boy Choy salad is super quick to make and can be used as both a side dish or as a mean free main. I have enjoyed both equally and even as a great lunch with some grilled chicken.
I like to make the dressing first as it gives it a bit of time for the flavors to marry together. It starts with some fresh ginger, a clove of garlic and white miso. Some people find miso to be over powering but white or Shiro miso is fermented with a large percentage of rice. This gives the miso a sweeter taste that makes it perfect for salad dressing such as this.
Everything gets blended and chopped up in a food processor or blender, before a touch of brown sugar, sesame oil and rice vinegar is added. Then with the motor running, safflower or other neutral flavored oil is added. Give your dressing a taste and only add salt if needed. Miso is a fermented product and can be very salty depending on the brand.
Now for the crunchy part! Heat a sauté pan over medium heat with 2 tablespoons of peanut oil. Once the oil is hot, add in the peanuts and a package of ramen noodles that have been crushed up. It’s a great way to work out a bit of aggression! Just remember to throw away the seasoning packet. You don’t need it. Cook the noodles and nuts, stirring occasionally until they start to brown. Once that happens, stir more often so that nothing burns and most of the noodles turn a golden color. Remove from heat and set aside to cool.
To make the rest of the Bok Choy salad, trim the core from the baby Bok choy and remove each stalk. Rinse them under cool water to remove any sand or dirt. Just like celery, dirt likes to hide in the tight crevices along the bottom and it’s important to remove it or end up with a gritty salad!
Once the boy choy is rinse, give it a spin in a salad spinner to remove the excess water or pat dry with paper towels before thinly slicing each stalk. Add it to a large bowl along with the noodles and nuts. Toss everything together with the dressing and finally savor each and every bite of this Bok Choy salad!
As always I would love to know your thoughts. Leave a comment below or if you make Bok Choy Salad with Ginger Miso Dressing take a picture and post it to Instagram! Make sure to tag me @MosesFamilyTable
- 1lb baby bok choy
- Any flavor package ramen noodles, seasoning pack discarded
- 1/4 c peanuts
- 2 tbs peanut oil
- 1/4 c rice vinegar
- 1/4 c safflower/.canola or other neautral flavored oil
- 2 tbs white miso
- 1 tbs sesame oil
- 1 tbs sesame seeds
- 2 cloves garlic
- 1 inch piece of ginger
- 1 tbs brown sugar
- In a large saute pan, heat the two tablespoons of peanut oil over medium heat.
- Crush up the the ramen noodles and add to the pan along with the peanuts.
- Stir often until golden brown, about 5 minutes.
- Slice the stems from the bok choy and separate the leaves.
- Run under cool water to remove all the dirt/sand
- Slice thinly and place in a colander to drain any excess water, or use a salad spinner to get the leaves dry.
- In a mini food processor or blender, add the garlic and ginger and process until finely minced.
- Add in the miso, sesame oil and brown sugar and give it another buzz.
- While the processor or blender is running, add in the rice vinegar and then slowly drizzle in the oil.
- Taste and only add salt if needed. Remember, miso paste can be very salty on it's own.
- Stir in the sesame seeds.
- Add the slice bok choy to a large bowl along with the ramen noodles and peanuts.
- Drizzle on most, if not all of the dressing and toss to combine.