Prep 15 mins
Cook 0 mins
Great side dish for a BBQ or lunch buffet. This was my Mom's neighbor's recipe and I got the same recipe from my friend and neighbor (small world). The ramen noodles add and nice crunch and this is very simple to prepare. You can half the ingredients for a smaller salad and you can also use romaine lettuce instead of bok choy if you like. My friend, Alisa, adds kidney beans to the salad.
- 3 heads bok choy, stems removed
- 3 (3 ounce) packages ramen noodles, crumbled, throw out seasoning packet
- 2 bunches scallions, chopped
- 1 cup sunflower seeds, unsalted (more or less to taste)
- 1 cup almonds, slivered (more or less to taste)
- 3 tablespoons margarine
- 6 tablespoons soy sauce
- 2⁄3 cup white vinegar
- 1⁄2 cup sugar
- 1 cup olive oil
- Toast sunflower seeds and almonds in melted margarine in a skillet until light brown. Place on paper towels.
- Tear bok choy into bite sized pieces.
- In a large salad bowl, combine the bok choy, ramen noodles, scallions, sunflower seeds and almonds.
- In another bowl, prepare the dressing by mixing the soy sauce, white vinegar, sugar and olive oil together with a whisk.
- Pour the dressing into the salad.
- Toss to blend and serve at once. Enjoy!
Great recipe! I've made this about five or six times. I eventually went to buying romaine instead of bok choy. Here in the midwest bok choy has the price of gold! But if you can swing it, it's definitely worth it! Thanks for a great receipe!
Delicious! I found that it is even better if you use sesame seeds instead of sunflower seeds. It's great fresh, but gets soggy over time, so if you want some for leftovers, it's best to keep the dressing seperate. I also found that using 5 heads of baby bok choy was better than 1 head of regular. More crisp.