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Maria

Bok Choy Salad

by Maria on July 1, 2011

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Baby bok choy is a type of asian cabbage. Baby bok choy is a bit milder than regular bok choy, with more green leaves and less white stem. Here in New England it is a widely available locally grown vegetable this time of year. 

Baby bok choy is a versatile vegetable, but it's fun to have a recipe where it really shines, and isn't just another added green. Enter bok choy salad. There are many variations of this salad out there. This recipe is adapted from a recipe that a friend of mine made in a cooking class several years ago. Delicious as is, you could also add some chicken or tofu and make it a complete meal. 

The first time I made this recipe I used organic Ramen noodles. They were preservative-free, but they were also tough to chew, a little too crunchy. So the subsequent times I have used the regular old, college stand-by, Ramen noodles. The good news is that because the recipe just calls for the noodles and not the flavor packet, you are not getting the sodium or preservatives added to that part.

 

Baby Bok Choy Salad

Serves 4

Dressing:

1/2 cup canola oil

1/4 cup rice wine vinegar

1/4 cup sugar

2 tablespoons reduced sodium soy sauce

 

Salad:

1/4 cup slivered almonds

1/3 cup sesame seeds

2-3 bunches baby bok choy

4-5 green onions

1 package Ramen noodle soup mix

 

1. Combine oil, vinegar, sugar, and soy sauce in a jar with a lid and shake to combine.

2. In a skillet over medium heat, toast sesame seeds and then almonds for 3-4 minutes each, until fragrant and just starting to brown.

3. Rinse and chop baby bok choy. Rinse and chop green onions, using both the white and green parts.

4. Smash the Ramen noodles, either right in their plastic bag or by putting them in a ziplock and then crunching them.

5. Combine bok choy, green onions, almonds, and sesame seeds in a salad bowl.

6. Add the smashed noodles and desired amount of salad dressing* just before serving. Toss to combine. Enjoy! 

*Use as much or little of the dressing as you want and save leftovers for another time. I tend to go light on the salad dressing (to save some calories for dessert!) so this dressing was more than enough for two bok choy salads.

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