This bok choy salad gets a surprising crunch from toasted ramen noodles, sunflower seeds, and almonds. It is a perfect accompaniment to summer grilling.
Preparation Time
20 mins
Cooking Time
10 mins
Total Time
30 mins
Calories
234 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Place ramen noodles, sunflower seeds, and almonds on a baking sheet. Drizzle butter over the ramen noodle mixture and toss to coat.
Step 3
Toast the ramen noodle mixture in the preheated oven until lightly browned and fragrant, stirring occasionally to avoid burning, about 8 minutes. Set aside to cool.
Step 4
Whisk sugar, vegetable oil, vinegar, and soy sauce together in a small bowl for the dressing.
Step 5
Place bok choy, onion, and toasted ramen noodle mixture in a large bowl. Toss with dressing until well coated.
Ingredients
3 tablespoons soy sauce
1 head bok choy, chopped
0.5 cup vegetable oil
0.5 cup white sugar
0.25 cup butter, melted
0.25 cup red wine vinegar
0.5 cup slivered almonds
0.5 cup sunflower seeds
0.5 sweet onion, chopped
3 (3 ounce) packages package ramen noodles (flavor packet saved for another use)
