Oriental Bok Choy Salad - Recipe

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ORIENTAL BOK CHOY SALAD

1/2 c. butter
2 tbsp. white sugar
1 bottle of sesame seeds (1 oz.)
2 pkgs. Ramen noodles (broken up), do not use flavor packet
1 sm. pkg. slivered almonds
2 lbs. bok choy lettuce (chopped coarsely)
5 to 6 green onions, tops and all chopped

In large skillet melt butter over medium heat. Add sesame seed, noodles, almonds and sugar. Stir all the time until lightly browned. Set aside to cool to room temperature. Toss bok choy and onions together, mix and chill until ready to serve. Just before serving, break up the crunchy mixture, add to bok choy, pour dressing over, mix and serve.

DRESSING:

3/4 c. vegetable oil
1/4 c. red wine vinegar
1/2 c. white sugar
2 tbsp. soy sauce

Mix well and chill until ready to use.

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recipe reviews
Oriental Bok Choy Salad

· Aug 30 · #2169

Diane says:

This is a wonderful recipe, especially since bok choy is full of vitamins A and C, and iron. Thank you for an absolutely wonderful site.

· Dec 29 · #21483

Bill Straight (Virginia) says:

I made this for the graduation luncheon of my ESOL class. Interestingly fourteen of my eighteen students are Korean women. They told me it was delicious and they wanted my recipe. Nice and crunchy, sweet and sour at the same time. Next time I will break up the noodles while still in the package. Trying to break them up in the skillet resulted in retrieving a lot of noodle pieces from the stove top. Watch the sauteing noodle mix. It is easy to burn them. Remove them from the skillet as soon as browned.

· Jan 20 · #25220

Tali G (New York) says:

I made it for the first time for company, took a bit of a risk there but it was a huge hit. Simple, yet gourmet and very impressive.

· May 23 · #35450

Katy (Maryland) says:

I made this for a BBQ as I had a LOT of bok choy out in the garden and wanted to use it up in a new way. It was a *huge* hit, with many people asking me for the recipe.

One note: add some blue cheese...it adds another layer of flavor and, to my mind, accentuates all the others!

· Jun 7 · #70421

Lindsay (Illinois) says:

I make this all the time but instead of using bok choy, I use nappa cabbage. Everyone always loves it.

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