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.
- Preparation:
- Cooking:
- Total:
- Serves: 10 persons
Ingredients
- 1tablespoon canola oil, or as needed
- 5tablespoons sesame seeds, or to taste
- 2(6 ounce) packages dried chow mein noodles
- ¼cup chopped almonds, or to taste
- 1½ tablespoons honey, or to taste
- 1cup olive oil
- ⅓cup white sugar
- ½cup apple cider vinegar
- 2tablespoons soy sauce
- 1large head bok choy, cut into 1-inch pieces
Instructions
Step 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.Step 2
Mix olive oil, sugar, vinegar, and soy sauce together in another bowl. Cover with plastic wrap; refrigerate dressing until cool.Step 3
Place bok choy into a salad bowl.Step 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.Step 5
Mix dressing well; serve alongside the salad.