Bok Choy salad is one of my favorites. I love to serve it in small batches as a first course at dinner and enjoy eating it just as much as a meal on its own.
This recipe is one I've finessed and I'm sure you'll enjoy it as much as I do. So, give your leafy salads a break next time you're looking to entertain and opt to make this Bok Choy one instead!
1 head bok choy rinsed, dried and chopped into 1/2 in chunks
1 head red leaf lettuce rinsed, dried and chopped into 1/2 chunks
5 green onions chopped
3 large carrots peeled and shredded
2 packages Raman Noodles, flavor pack removed and noodles crushed
1/2 cup sesame seeds
1 cup slivered almonds
1 tablespoon olive oil
1 cup sugar
1 cup vegetable oil
1/4 cup vinegar
2 tablespoons soy sauce
1 teaspoon grated ginger
In a pan combine the noodles, seasme seeds, almonds and oil until the ingredients are a golden brown. Set aside and allow to cool completely.
Meanwhile, in a bowl wisk together the sugar, vegetable oil, vinegar, soy sauce and grated ginger until completely combined.
Combine your remaining ingredients (bok choy, red leaf lettuce, onions and carrots in a large serving bowl.
Drizzle your dressing over it and toss. Top with toasted noodles, seasame seeds and almonds. Toss again.
Serve and enjoy!