This salad recipe has been passed around by the women in my neighborhood for many years. I’m not sure of its origin, but it is a perfect combination of greens, noodles and crunch. This recipe is also great for a summer barbecue because it can serve about 10 to 15 people (maybe more) and its gorgeous color makes an impressive presentation. It complements anything you might put on a grill wonderfully. If you want to serve just your family, cut the amount of ingredients in half.
ASIAN-STYLE BOK CHOY SALAD
2 heads of bok choy, cut up into bite size pieces (don’t cook)
2 bunches of scallions, sliced
2 packages of Raman noodles (without the powder)
Unsalted, toasted sliced almonds and sunflower seeds (enough to fill a toaster oven tray)
1/2 cup canola oil
1/2 cup apple cider vinegar
3 tablespoons Tamari soy sauce
3 tablespoons sugar (I use evaporated cane juice sugar or Succanat)
Garlic powder, to taste
Wash 2 heads of bok choy thoroughly, cut up into bite size pieces and set aside. Wash and slice 2 bunches of scallions and set aside. Boil 3 cups of water in pot and add 2 packages of raman noodles (without the powder). Cook noodles for 4 minutes (stirring occasionally), drain, run under cold water to prevent sticking and set aside. Fill a toaster oven sized pan with 1/2 sliced almonds and 1/2 sunflower seeds. Very lightly toast the almonds and seeds being careful not to burn (they burn very easily).
Add the canola oil to a sauce pan with the garlic powder and heat over medium/medium high heat. Then add the apple cider vinegar, the soy sauce, and the sugar to the pan. Stir and mix these ingredients together until heated through.
When ready to serve, toss everything together and serve on a large platter.