goodbye sweet summer: bok choy salad


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!

Bok Choy 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.

Cut the Bok ChoyGreen Onion and Bok Choy




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