Among all the salad dishes made in the South Arm Cooking Club for Seniors, I like the Bok Choy Salad the most. Perhaps, it has the Asian flavour in it. Even Ben likes this salad. He had this for his lunch several times already after I got this recipe.
Christina and Helmut made this salad together. Helmut is also another new member of the South Arm Cooking Club for Seniors.
Eaten raw, bok choy is surprisingly tender. This crunchy, sweet salad is high in calcium from the leafy greens, sesame seeds and almonds. This is my first time eating bok choy raw. I usually stir fry them with garlic and oyster sauce.
- 1 teaspoon vegetable oil
- 2 tablespoons sugar
- 1 (3-ounce) package instant ramen noodles
- 1 cup slivered almonds
- 1/3 cup sesame seeds
- 1 1/2 lbs bok choy
- 6 green onions, chopped
- 3 tablespoons sugar
- 1/4 cup olive oil
- 2 tablespoons rice, cider or wine vinegar
- 2 tablespoons soy sauce
|Crumble the noodles while still inside the plastic package. Discard flavor packets from the ramen.
Heat 1 teaspoon of oil in a saucepan over medium heat, then add sugar, noodles and almonds. We accidentally added the sesame seeds here too.
Stir until sugar melts and almond mixture is light golden brown, about 3 minutes.
|Transfer to a bowl and stir in sesame seeds.|
|In the same pan, bring the dressing ingredients to a boil; sugar, olive oil, vinegar, and soy sauce. Remove from heat to cool.|
|Meanwhile, thinly slice the bok choy and green onions. Place in a large bowl, and toss with dressing. Just before serving, add the nut mixture. Toss well and serve immediately.
Christina and Helmut, thank you for preparing this Asian salad.