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G/F Jasper Bldg. 193 Wilson St., Bgy Sta Lucia, San Juan, 1502 Metro Manila

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:

  1. 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.
  2. 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.
  3. 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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