CRUNCHY BOK CHOY SALAD

My absolute favorite is using it to spiralize raw zucchini. It tastes like whatever you mix it with and NOT zucchini. Enter vegetable of my fall/winter. 

But in this Crunchy Bok Choy Salad I spiralized the cucumber and it gave the salad some oomph that it wouldn’t of had if I had just chopped/sliced it. And it’s so pretty.

This recipe originates from my co-worker and friend that I have mentioned previously, Katelyn. She brought it in for a pot luck and I immediately jumped on the train.

This salad has a sweet and sour dressing that pulls all the flavors together, my dressing airs more on the side of sweet.
Crunchiness comes from pan sauteed sugared buttered raw ramen noodles and sliced almonds that are thrown into the mix. I can’t do a salad without some crunch.

A great tip: make the almond ramen mixture as a snack and then just continuously shovel it into your face like I did. I was surprised any of it made it into the actual salad.

Bright colors in fresh veggies make this salad way more appetizing. It looks healthy and it looks good. I love using bright carrots and super vibrant green bok choy to get a good looking salad. I’m more likely to dig in when it looks like more than a salad and so colorful.

Your brain is thinking: bright colors = good! Just don’t think about the base being vegetables.

CRUNCHY BOK CHOY SALAD

September 11, 2015

by Amber Knight Uzzell

Category GREENS

Notes

Adapted from Katelyn Sexton

Ingredients

DRESSING

• 1/3 cup veggie oil
• 1/2 cup brown sugar
• 1/4 cup red wine vinegar
• 2 tablespoons sesame oil
• 2 tablespoons low sodium soy sauce
• 1/2 teaspoon hot chili sauce
• S&P to taste

SALAD

• 1 cup sliced almonds
• 1 package ramen noodles, broken up (no seasoning packet)
• 2 tablespoons butter
• 1 tablespoon brown sugar
• 1 bunch bok choy or baby bok choy
• 1/2 cucumber, spiralized or chopped
• 1/2 carrot
• 6 green onions, only the white parts
• 1 cup dressing

Instructions

DRESSING

1. Whisk all ingredients together and set aside.

SALAD

1. Toss the almonds, ramen noodles, sugar, and butter into a saucepan. Heat on medium heat until butter melts and the almonds and ramen start to brown. Heat together for about 5 minutes but don't let it burn. Remove from heat and let it cool.
2. Spiralize or chop the cucumber. Slice the carrots with a vegetable peeler. Chop the bok choy into thin slices. Combine cucumber, carrot, and bok choy in a medium sized bowl.
3. Combine the vegetables, almonds and ramen together. Pour dressing over the salad and toss lightly.
4. Serve with chopsticks. Or a fork works.

Tags

salad,

side,

vegetables

https://www.ambslovesfood.com/crunchy-bok-choy-salad/

I love eating this with chopsticks. But it’s quite a challenge.