Bok Choy Salad

Photo by Katy Lonergan

from Dona Malan
via Anne Halsted

serves 16

For the salad:
1 bag of baby bok choy
1 bunch scallions
½ cup sesame seeds
½ cup sliced almonds
2 packages crunchy Ramen noodles, broken up (don’t use seasoning packet!)
2 tablespoons canola oil
sprinkle of garlic powder

For the dressing:
2 tablespoons soy sauce
¼ cup rice vinegar
½ cup sugar
¾ cup oil

Wash and slice bok choy into bite sized pieces, dry and chill in a plastic bag.

In a large sauté pan over medium high heat, add canola oil, then add sesame seeds, sliced almonds, broken up Ramen noodles, and the sprinkle of garlic powder. Sauté for a few minutes; be careful not to burn the sesame seeds. Remove from heat, cool, and store in a plastic bag or other reusable container.

In a small saucepan over high heat, combine soy sauce, rice vinegar, sugar, and oil. Bring to a boil for 45 seconds. Promptly remove from heat to cool and store until ready to serve.

When ready to serve combine the 3 mixtures and toss!

Delicious salad for a crowd – can be prepared way in advance and holds up for hours!

Be sure to use uncooked, hard ramen noodles for a wonderful texture contrast.