Sunday, September 27, 2009

Easy Bok Choy Salad Recipe

There are many variations of Bok Choy salad, but if you are tired of regular lettuce salad, you have to try this. My Bok Choy salad recipe has a sweet and sour flavor which gives it a sort of Oriental kick. Bok Choy has a unique flavor that is a cross between cabbage and celery. This recipe is easy and quick to make. You will need the following ingredients:
  • 1 bunch / head of Bok Choy
  • 1 cup coarsley chopped celery
  • 1 bunch green onions with tops
  • 1 small bag slivered almonds (usually found in "baking" section)
  • 1 Ramen Noodle package (without flavor packet)
  • 1 package Chow Mein noodles (optional)
  • 1/4 cup vegetable oil
  • 1/4 cup soy sauce (lite soy is ok)
  • 1/8 cup (or so) sugar
  • 1/4 cup red wine vinegar (very important ingredient)

Chop off the bottom 2 inches (or so) of your Bok Choy and discard the bottom. Make sure to separate and thoroughly clean, rinse and pat dry the Bok Choy. Coarsely chop the Bok Choy into a BIG bowl or tupperware container. You want the pieces to be fairly large bite-size chunks as they will wilt a bit with the dressing.

Throw in your cup of chopped celery. Clean and chop the green onions with the tops and throw them into the mixture. Add the small bag of slivered almonds and crunch up the Ramen Noodles and throw them in. DO NOT add the flavor packet from the Ramen Noodle, save it and have some broth later. You may also substitute Chow Mein Noodles instead of Ramen Noodles, and I suppose you would add about 3/4 of a cup. I actually prefer to not add the Chow Mein noodles while preparing the salad, rather sprinkle some on the top while serving. (They tend to get a bit soggy after a couple days in the mix) That is it for the dry ingredients. Give the whole salad mixture a toss.

Put your 1/8 cup of sugar in a small bowl and add your 1/4 cup vegetable oil, 1/4 cup soy sauce and the 1/4 cup red wine vinegar. There are 2 schools of thought here whether to heat the dressing mixture or not. I put it in the microwave for 1 minute and then stir it vigorously. Immediately pour it over the Bok Choy Salad mixture. Toss the salad again to make sure all the ingredients are coated with the dressing.

For best results, cover and refridgerate for about an hour. You can taste it immediately, but if you wait a bit, the noodles will soften up as they absorb some of the dressing. Make sure to stir it before serving each time. It will last for 3-4 days in the fridge or 5-6 if you are a die-hard Bok Choy Salad lover like I am.

This Bok Choy Salad makes a great side dish for left over Chinese food, or just take a little to work in a small tupperware bowl as a side dish. I am sure once you try it you will be addicted!

Depending on the size of your Bok Choy from the store, the amount of the other ingredients may need to be adjusted to suit your taste. Some people even add other ingredients like sea salt, pepper, use apple cider vinegar instead of red wine vinegar or sesame seeds.

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