BOK CHOY SALAD
The first time I heard of this recipe was through my roommate. I had to ask her about at least 3 times so I could understand how to pronounce the name of this salad. At first, I was very skeptical to try this meal.
Needless to say, Bok Choy is delicious. AND it is very healthy for you. Adding in the crunchy parts of the meal including the ramen noodles, and almonds tricks your mind to thinking that you are eating unhealthy when you are actually doing the opposite.
Ingredients
FOR THE SESAME DRESSING:
- ¼ cup light brown sugar
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons toasted sesame seeds (see notes)
- 1 tablespoon soy sauce
- FOR THE BABY BOK CHOY SALAD:
- 2 tablespoons olive oil
- 1 package ramen noodles crumbled, seasoning packet discarded
- ¼ cup sliced almonds
- 1 bunch baby bok choy sliced (5 – 6 bulbs)
- 5 scallions chopped
Instructions
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To make the dressing, in a small bowl or in a jar with a tight-fitting lid, combine brown sugar, olive oil, vinegar, sesame seeds, and soy sauce. Allow flavors to blend at room temperature while preparing the rest of the salad.
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Meanwhile, heat 2 tablespoons olive oil in a large sauce pan over medium heat until shimmering. Reduce heat to low. Add ramen noodles and almonds; sauté until toasted, about 10 minutes, stirring frequently to avoid scorching.
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In a large bowl, combine baby bok choy, scallions, and crunchy mix. Drizzle salad dressing over the top and toss until uniformly combined. Serve at room temperature.