Five Foot Foodie

taking control of the cookbook chaos

Bok Choy Salad

  • 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.


posted under Salads

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