INGREDIENTS:
FOR THE SESAME DRESSING:
- ¼ cup coconut sugar
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons toasted sesame seeds (see notes)
- 1 tablespoon soy sauce
FOR THE BABY BOK CHOY SALAD:
- 2 tablespoons olive oil
- 1 package ramen noodles, crumbled, seasoning packet discarded
- ¼ cup sliced almonds
- 1 bunch baby bok choy, sliced (5 – 6 bulbs)
- 5 scallions, chopped
DIRECTIONS:
- To make the dressing, in a small bowl or in a jar with a tight-fitting lid, combine brown sugar, olive oil, vinegar, sesame seeds, and soy sauce. Allow flavors to blend at room temperature while preparing the rest of the salad.
- Meanwhile, heat 2 tablespoons olive oil in a large sauce pan over medium heat until shimmering. Reduce heat to low. Add ramen noodles and almonds; sauté until toasted, about 10 minutes, stirring frequently to avoid scorching.
- In a large bowl, combine baby bok choy, scallions, and crunchy mix. Drizzle salad dressing over the top and toss until uniformly combined. Serve at room temperature.
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