One of my all time favorite non-lettuce salads is Bok Choy Salad. Crunchy, and flavored with soy sauce, it has a nice Asian flair pairing perfectly with all types of casual foods. Now I admit that all of my pictures here show Napa Cabbage—but it’s a very versatile salad (and the store’s Bok Choy looked terrible).
I believe that in order to eat delicious, healthy food (and still have time for the rest of your life), you need a level of adaptability. No sesame seeds? Move on. Forgot the onion? Still tastes good. CSA sent Napa Cabbage instead of Bok Choy? Use that instead.
And so I share a delightful and most accommodating recipe today. I guess I should call it “Bok Choy” Salad in quotes.
|¼ c almonds, slivered||1 c sugar|
|1 pkg Ramen noodles, uncooked||¼ c vinegar|
|2T sesame seeds||1 c canola oil|
|2T butter||2 T soy sauce|
|1 head Bok Choy (or Nappa Cabbage)|
|Chopped red onion, to taste|
1. Break up ramen noodles into small pieces. Sautee in butter with sesame seeds and almonds until brown.
2. Cut Bok Choy into bite sized pieces. Add to chopped onion in large bowl.
3. Combine dressing ingredients in a jar and shake well to emulsify.
4. Blend dressing with salad and toss to coat just before serving. Sprinkle with topping. Save any extra dressing for future salads.
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