If you like salads with crunch, this one is for you. The leafy texture combined with the stalk’s crunch makes bok choy one of my favorite greens. Add a tangy, sweet dressing and toss with toasted ramen noodles and slivered almonds, and you’ve got yourself one heck of a salad!
Read more for the complete recipe!
-2 lb bunch of bok choy
-1/3 c green onions (I just used the entire bunch)
-1/3 c butter
-2 3oz package of dried oriental ramen noodles
-1/4 c sliced almonds
-2 tbsp sesame seeds
-1/3 c oil (I used vegetable)
-1/3 c sugar
-1/4 red wine vinegar
-2 tbsp soy sauce
-1 1/2 tsp minced garlic
-1/2 tsp salt
-In frying pan, melt butter and add crushed ramen noodles, almonds, and sesame seeds.
-Over low heat, brown and set aside.
-Make dressing: mix oil, sugar, red wine vinegar, soy sauce, garlic, and salt. Shake and set aside.
-Chop bok choy in strips from the tip of the leaf down the stalk (based on your preference) and onions.
-Pour dressing over bok choy and onions, add noodles/almonds mixtures, and toss.