Recipe by Mctet
I started using suey choy (very similar to bok choy, but lighter in colour) in salads because it lasted much longer than lettuce in my fridge! This salad also tastes good with sunflower seeds, pine nuts, almonds, or anything crunchy you want to throw in. The salad dressing is from the Company Coming's Japanese Cabbage Salad recipe. Experienced cooks may be able to make this in less time than I've allotted.
- 1 head suey choy
- 2 cups bean sprouts
- 1 green onion, chopped
- 1 (3 ounce) package vegetable-flavor Ramen noodles, reserve seasoning packet for dressing
- 1⁄2 cup olive oil or 1⁄2 cup canola oil
- 4 tablespoons soy sauce
- 3 tablespoons vinegar
- 1 tablespoon sugar
- salt, to taste
- pepper, to taste
Directions See How It's Made
- Before you open ramen noodle package, give it a few good whacks with something heavy to break the noodles into pieces.
- Open the package and take out the seasoning package.
- Mix together Dressing ingredients in a small bowl, and set aside.
- Rinse and dry suey choy and chop into bite sized pieces.
- Put into large salad bowl.
- Rinse and dry bean sprouts and green onion.
- Add to bowl with suey choy.
- Add broken up ramen noodles to large salad bowl, and add any optional bits (sunflowers, nuts, etc).
- Add dressing and toss together.
- It tastes and looks best when eaten right away, but it is still edible after being in the refrigerator a day.