Baby Bok Choy Salad
photo by PaulaG
- Ready In:
Dressing (enough for several batches of salad)
- 1 cup vegetable oil
- 1⁄2 cup balsamic vinegar
- 1⁄4 cup soy sauce
- 2 teaspoons caster sugar (or more, depending on your sweet tooth)
- 1 bunch baby bok choy (about 1 pound)
- 4 -6 green onions (or more, depending on your love of onions)
- 1⁄4 cup slivered almonds
- 1⁄4 cup pine nuts
- 1⁄2 - 1 cup crisp chow mein noodles (Chang's Original Fried Noodles in Australia)
- Combine all dressing ingredients in a jar with a tight-fitting lid. Shake well. Set aside until needed.
- Toast slivered almonds in a small pan. After about 1 minute, add the pine nuts and continue to toast both ingredients. Stir constantly so these don't burn. When nice browned, remove from pan and set aside to cool.
- Chop bok choy in 1-inch pieces. Wash well to remove grit. Spin dry, or roll in a tea towel to dry.
- Trim green onions and chop (on the diagonal) into 1-inch pieces (use both white and green bits).
- Toss together bok choy, sliced onions, toasted nuts and several very generous sloshes of dressing. Try to dress this at least an hour before it will be served.
- Sprinkle crisp chow mein noodles on top, stir well and serve.
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Made for the Humble Soybean Game in the Asian forum. This recipe really intrigued me. The Chinese side dish I make most often is stir-fried bok choy, but I had never tried it raw. I still prefer bok choy cooked but would make this salad again - it's a great change if you're getting tired of the same old lettuce or spinach salads. Also what a treat that you can make it in advance, to have a side dish ready to go with your stir fry or other hot Asian entree. Note this salad is SIGNIFICANTLY better after the dressing has sat on it for a while and had a chance to tone down the bitterness of the greens. It was just O.K. the first day but I loved it the second day. I did not have vegetable oil so used half olive oil and half sesame oil. Thanks to Peggy and Louie!
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