Baby Bok Choy Salad

Recipe by Leggy Peggy
READY IN: 18mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • Dressing (enough for several batches of salad)
  • 1
    cup vegetable oil
  • 12
    cup balsamic vinegar
  • 14
  • 2
    teaspoons caster sugar (or more, depending on your sweet tooth)
  • Salad
  • 1
    bunch baby bok choy (about 1 pound)
  • 4 -6
    green onions (or more, depending on your love of onions)
  • 14
    cup slivered almonds
  • 14
  • 12 - 1
    cup crisp chow mein noodles (Chang's Original Fried Noodles in Australia)
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DIRECTIONS

  • 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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