Recipe: Bok choy (or Cabbage) Salad

[Guest guest]

Hi all, I havent posted in a while so I wanted to do my share!!

 

I've had this salad a couple of times and simply can't stop eating

it. The recipe calls for bok choy, which I have never tried, so I

just make it with shredded cabbage. Also, it's rather inexpensive

that way, especially since I have cut the recipe in half each time I

make it.

Hope you like it. My comments are in ( ).

Jane

 

Bok choy Salad

8 servings

 

1 T. sesame oil

1/2 c. red wine vinegar

1/2 c. olive oil

1/2 c.sugar

1 T. soy sauce (I used Braggs)

1/4 c. Margarine

1/4 c. slivered almonds

1/4 c. sesame seeds

2 - 3oz- packages ramen noodles

1 medium head bok choy ( I use green cabbage)

3 green onions

 

 

1. In small bowl, whisk together vinegar, oil, sugar and soy sauce

until the sugar dissolves. Set aside.

 

2. Melt margarine in sm. skillet. Crush ramen noodles while still

in their packaging. Discard seasoning packet and add noodles to the

margarine along with almonds and sesame seeds. Saute until golden

brown. Remove from heat and drain on paper towel.

 

3. Chop the bok choy (green cabbage sliced thin) and the

green onions. Place in large bowl. Add noodle mixture and

dressing; toss and serve at once.

 

(This salad should be served soon after making to preserve the

crunchiness of the ramen, almonds and sesame seeds; however, the

leftovers are still terrific. To the leftovers I added raisins, a

little drizzle of seseme oil and those thin rice noodles on top to

get the crunchiness back. It was wonderful. I also experimented

and added a ginger/ seseme dressing to a portion of the leftovers

and I LOVED that too. I'm thinking you could add just about

anything and it would be great. Maybe water chestnuts next time!)