Bok Choy Salad
Sep 01, 2016
This is an excellent lunch salad or serve as the first course with stir fry or dumplings.
BOK CHOY SALAD
2 heads bok choy
2 green onions, chopped
2 celery stalks, diced
1 package dry ramen noodles
1 tablespoon coconut oil
2 tablespoon olive oil
1 tablespoon sesame oil
2 teaspoon rice vinegar
1 tablespoon sugar
2 teaspoon soy sauce
Salt/pepper to taste
1 handful sliced almonds
Remove dry ramen noodles from packaging and crush well. (Save seasoning pack for another use if included in package.). Place the coconut oil in a frying pan and heat until you see bubbles. Add the crushed ramen noodles and stir until lightly browned; about 3-5 minutes. Watch carefully as it will go from lightly brown to burnt very quickly. Turn out on parchment paper to cool.
Prepare salad dressing by whisking olive oil, sesame oil, rice vinegar, sugar and soy sauce until combined. Adjust with salt and pepper to taste.
Wash bok choy well and chop; add chopped green onions and diced celery. Add salad dressing and mix well. Top with ramen noodles and almonds and serve immediately.
VARIATIONS:
- Add edamame, mandarin oranges and/or avocado
- Substitute dry ramen noodles with bean threads (cooked in the same fashion)
- Add Sriracha to the dressing for a little spice
