Thursday, June 16, 2011

Bok Choy Salad

My family has been making this salad for a very long time and it never disappoints. This a classic Susie Fischbein recipe from the original Kosher Palate cookbook. There a very few ingredients which makes it easy to throw together for a get together or to bring to someone's barbecue. The dressing is made from regular pantry ingredients (with the only exception of the oriental ramen noodles). This salad components can be prepared the day before and left in the refrigerator overnight. A couple of tips: Leave the sunflower seeds, ramen noodles and almonds off the salad until just before serving so they stay nice and crunchy. I never use the entire bottle of dressing on the salad. I use approximately 2/3 of it. I think it is better lightly dressed. Another good tip is to toast up the ramen noodles in a dry frying pan until lightly browned. I personally think they taste better that way.


2 pkg ramen noodles (oriental flavor)
3/4 C. sugar
3/4 C. olive oil
1/3 C. white vinegar (apple cider vinegar works well too)
2 tsp. soy sauce
3 heads bok choy
2 bunches of scallions, chopped
1 (7.25 oz) jar of sunflower seeds
3 c. sliced almonds


Removing seasoning packets from ramen noodles and set noodles aside.  Combine seasoning packets, sugar, oil, vinegar, and soy sauce in a cruet or jar.  Cover tightly and shake vigorously (dressing may be prepared in advance). Slice bok choy into bite size pieces, including the stems.  Combine bok choy, scallions, sunflower seeds, and almonds in a large bowl.  Toss gently with dressing. Top with ramen noodles and toss.

Linked to Salad Round Up at Seaside Simplicity

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