A random purchase of baby bok choy this past winter (because the vegetable that I wanted was ridiculously priced!), turned into a minor love affair with this fabulous green. We regularly enjoy it roasted (heaping baking sheet, bit of olive oil and a sprinkling of garlic salt), but believe it or not, I haven’t yet made it into a salad. Super similar to this salad, but different enough to get excited about, I discovered this wonderful recipe here – enjoy!
Baby Bok Choy Salad (with Sesame Dressing)
1/4 c. olive oil
2 T. EACH brown sugar AND red wine vinegar AND toasted sesame seeds
1 T. soy sauce
2 T. olive oil
1 package (100 g) ramen noodles, crumbled (seasoning packet discarded)
1/4 to 1/2 c. sliced or slivered almonds
1 bunch/bag of baby bok choy (1 lb/454 g), cleaned and sliced
5 scallions or green onions (about a half cup), chopped
Measure the dressing ingredients into a small container with a tight fitting lid, shake to combine and then set aside as you prepare the salad.
Heat the 2 tablespoons of olive oil in a large skillet and then add in the crumbled ramen noodles and almonds and cook and stir over medium heat until all are lightly toasted – this is an easy step to do ahead of time.
When you’re ready to serve the salad, add the bok choy, scallions, as well as the noodle and almond mix and give it a toss, then shake the dressing again and drizzle it all on. Give the salad another toss to combine and serve.