Bok Choy Salad
June22
- 1 head bok choy, thinly sliced (I used 4 baby bok choy, but could have used more)
- 1 bunch of green onions, chopped
- 1 stick butter
- 2 packages of ramen noodles (uncooked; discard the seasoning packets)
- 1/4 C sunflower kernels
- 3oz cashews
- 2 Tbsp sugar
- 3/4 C canola oil
- 1/4 C red wine vinegar
- 1/2 C sugar
- 2 Tbsp soy sauce
To make the crunchy topping, melt the butter in a saucepan and add 2 Tbsp sugar, sunflower seeds, cashews, and broken-up ramen noodles. Cook over medium-high heat until browned. Watch carefully as this can burn easily.
Prepare dressing by whisking together canola oil, red wine vinegar, 1/2 C sugar, and soy sauce. Toss the bok choy and green onions with the crunchy topping and dressing. Chill briefly then serve.