Crunchy Bok Choy and Ramen Salad
This vibrant bok choy salad features a crunchy mix of toasted ramen noodles, almonds, and sunflower seeds, all tossed in a sweet and tangy dressing. It's a refreshing and flavorful side dish or light lunch that's perfect for gatherings and cookouts.
Instructions
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1
In a large bowl, combine the finely chopped bok choy and thinly sliced green onions.
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2
In a large skillet, sauté the broken ramen noodles, slivered almonds, and sunflower kernels in butter until browned, about 7 minutes. Remove from heat and let cool to room temperature.
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3
Add the toasted ramen and nuts to the bok choy mixture.
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4
In a jar with a tight-fitting lid, combine the sugar, canola oil, cider vinegar, and soy sauce. Shake well to emulsify the dressing.
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5
Just before serving, drizzle the dressing over the salad and toss to coat evenly.
Nutrition Information
Per serving (based on 5 servings)
Nutrition information is automatically calculated and should be considered an estimate.
