Bok Choy Salad
Super easy
Add bite to a simple salad by crumbling uncooked ramen noodles over bok choy, a Chinese white cabbage. A cider vinegar and soy sauce drizzle make the salad a unique and flavorful alternative to the traditional starter salad.
Prep
5m
Cook
20m
| Category: | Salad |
| Cuisine Type | Asian |
Ingredients
For
6
Serving(s)
Recipe
| 2 packages of ramen noodles |
| 1/2 cup sunflower seeds |
| 3 tablespoons slivered almonds, |
| 1/2 cup white sugar |
| 1/4 cup olive oil |
| 1/4 cup cider vinegar |
| 6 green onions, cjhopped |
| 1 large bok choy, sliced into thin strips |
Bok Choy Salad Directions
- Remove flavor packets from soup mix; reserve for another use. Crumble noodles.
- Combine noodles, sunflower seeds, and almonds. Spread on a 15- x 10-inch jellyroll pan.
- Bake at 350° for 8 to 10 minutes or until golden brown; set aside.
- Bring sugar and next 3 ingredients to a boil in a saucepan over medium heat. Remove from heat; cool.
- Place bok choy and green onions in a large bowl. Drizzle with sugar mixture. Add ramen noodle mixture, tossing well. Serve immediately.
