Crunchy Bok Choy Salad
It’s crunchy. It’s cool and it’s oh, so refreshing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 to 8 servings
- Category: salads
- Method: chopping
- Cuisine: Canadian
Ingredients
For the salad:
1 cup slivered almonds, toasted
1 lb bok choy, washed, spinned dry, and coarsely chopped
2 bunches green onion, chopped
2 Tablespoon finely diced jalapeño
½ cup toasted sesame seeds
1 (120 gram) package ramen noodles, smashed while in the package, discard the broth mix inside
For the dressing:
⅓ cup vegetable oil
¼ cup rice wine vinegar
2 Tablespoons maple syrup
1 Tablespoon soy sauce
1 teaspoon Sambal Oelek
1 teaspoon toasted sesame oil
Salt and Pepper to taste
Instructions
1. Preheat the oven to 325℉.
2. Place the almonds on a baking sheet on the middle rack of the oven and bake for 8 to 10 minutes or until lightly brown. Watch them carefully so they don’t burn. Set aside to cool while you chop the vegetables and make the dressing.
3. Combine the chopped bok choy, green onion, and jalapeño in a large salad bowl.
4. Combine the crunchy ingredients – cooled almonds, sesame seeds, and ramen noodles – in another bowl.
5. Whisk together the oil, vinegar, maple syrup, soy, Sambal Oelek, and sesame oil in a medium bowl, taste, and adjust seasoning with salt and pepper.
6. Combine the vegetables, crunchy ingredients, and salad dressing right before serving.
7. Enjoy with a ham dinner or your favourite grilled proteins.
Keywords: Crunchy Bok Choy Salad