Bok Choy Salad
Depending on what I have at home, I sometimes use only the sunflower kernels or almonds in this bok choy salad. The recipe makes a big amount, perfect for cookouts or reunions. —Stephanie Marchese, Whitefish Bay, Wisconsin
Ingredients
- 1 head bok choy, finely chopped
- 2 bunches green onions, thinly sliced
- 2 packages (3 ounces each) ramen noodles, broken
- 1/4 cup slivered almonds
- 2 tablespoons sunflower kernels
- 1/4 cup butter
- DRESSING:
- 1/3 to 1/2 cup sugar
- 1/2 cup canola oil
- 2 tablespoons cider vinegar
- 1 tablespoon soy sauce
Reviews
Very nice dressing! I used a bit less sugar and was still pleased with the results.
I could easily eat this salad at least once a week, and never get tired of it. --Anne Metzler, Riverton, WY
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Amazing salad and so simple to make
My daughter and I have both made this salad several times, and it is always a big hit. The crunchy texture of the nuts and seeds together with the sweet-sour asian dressing are a delicious mix. I usually use napa cabbage instead of bok choy; it makes a better slaw. I like that the recipe does not use the seasoning packet from the ramen noodles, so there is no msg.
I add broccoli slaw to the salad. Excellent dressing!
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