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.
Ingredients
- 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
Instructions
i think my mom does something similar but with green and red cabbage instead.
Isn’t it bad for you to eat uncooked instant noodles? The wax they use to preserve the noodles won’t be able to boil off if you just stir fry it.
YUM!! My favorite salad recipe. I’ve never cooked the almonds or heated the dressing, just mixed it all up cold. Personally, I think the salad is better later that night when the noodles have soaked up the dressing.