I started using suey choy (very similar to bok choy, but lighter in colour) in salads because it lasted much longer than lettuce in my fridge! This salad also tastes good with sunflower seeds, pine nuts, almonds, or anything crunchy you want to throw in. The salad dressing is from the Company Coming's Japanese Cabbage Salad recipe. Experienced cooks may be able to make this in less time than I've allotted.
My Private Note
Units: US | Metric
- 1 head suey choy
- 2 cups bean sprouts
- 1 green onion, chopped
- 1 (3 ounce) package vegetable-flavor Ramen noodles, reserve seasoning packet for dressing
- 1Before you open ramen noodle package, give it a few good whacks with something heavy to break the noodles into pieces.
- 2Open the package and take out the seasoning package.
- 3Mix together Dressing ingredients in a small bowl, and set aside.
- 4Rinse and dry suey choy and chop into bite sized pieces.
- 5Put into large salad bowl.
- 6Rinse and dry bean sprouts and green onion.
- 7Add to bowl with suey choy.
- 8Add broken up ramen noodles to large salad bowl, and add any optional bits (sunflowers, nuts, etc).
- 9Add dressing and toss together.
- 10It tastes and looks best when eaten right away, but it is still edible after being in the refrigerator a day.
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Nutritional Facts for Suey Choy Salad
Serving Size: 1 (76 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 186.9
- Calories from Fat 162
- Total Fat 18.0 g
- Saturated Fat 2.5 g
- Cholesterol 0.0 mg
- Sodium 673.3 mg
- Total Carbohydrate 5.0 g
- Dietary Fiber 0.7 g
- Sugars 3.8 g
- Protein 2.3 g
The following items or measurements are not included:
vegetable-flavor Ramen noodles