Bok Choy Salad with Chow Mein

This is a quick bok choy salad recipe I got from my mother. I made a few modifications to the dressing to fit my own taste, but it's been a hit with my husband, and our child and frequently asked for when they see bok choy in the store. This can be served as either an appetizer or a salad for any meal. Add green onions, if desired.

Ingredients

• 1 tablespoon canola oil, or as needed
• 5 tablespoons sesame seeds, or to taste
• 2 (6 ounce) packages dried chow mein noodles
• 0.25 cup chopped almonds, or to taste
• 1 ½ tablespoons honey, or to taste
• 1 cup olive oil
• 0.3333333333333333 cup white sugar
• 0.5 cup apple cider vinegar
• 2 tablespoons soy sauce
• 1 large head bok choy, cut into 1-inch pieces

Steps

1. Heat canola oil in a large skillet over medium heat. Add sesame seeds. Heat for 30 seconds; start stirring with a spatula and add chow mein noodles and almonds. Cook, stirring constantly, until seeds are dark brown, about 4 minutes. Remove from heat. Add honey; stir until crunch mixture sticks together. Pour into a bowl; cover with plastic wrap. Refrigerate until cool, about 10 minutes.
2. Mix olive oil, sugar, vinegar, and soy sauce together in another bowl. Cover with plastic wrap; refrigerate dressing until cool.
3. Place bok choy into a salad bowl.
4. Place crunch mixture on a flat work surface. Break into smaller pieces using a meat tenderizer. Add to the bok choy; mix into the salad. Serve dressing on the side.
5. Mix dressing well; serve alongside the salad.