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Ingredients

    Dressing

  • 1⁄4 c / 57 g3⁄8 c / 85.5 g1⁄2 c / 114 g3⁄4 c / 171 g red wine vinegar1⁄4 c / 57 g red wine vinegar
  • 1⁄4 c / 48 g3⁄8 c / 72.0 g1⁄2 c / 96 g3⁄4 c / 144 g olive oil1⁄4 c / 48 g olive oil
  • 1⁄4 c / 50 g3⁄8 c / 75.0 g1⁄2 c / 100 g3⁄4 c / 150 g white sugar1⁄4 c / 50 g white sugar
  • 1 T1 1⁄2 T2 T3 T soy sauce1 T soy sauce

    • Crunchy topping

  • 1⁄4 c / 57 g3⁄8 c / 85.5 g1⁄2 c / 114 g3⁄4 c / 171 g butter1⁄4 c / 57 g butter
  • 1⁄4 c3⁄8 c1⁄2 c3⁄4 c blanched slivered almonds1⁄4 c blanched slivered almonds
  • 1⁄4 c / 35 g3⁄8 c / 52.5 g1⁄2 c / 70 g3⁄4 c / 105 g sesame seeds1⁄4 c / 35 g sesame seeds
  • 1 package1 1⁄2 package2 package3 package instant ramen noodles, crushed1 package instant ramen noodles, crushed

    • Greens

  • 2 medium3.0 medium4 medium6 medium head bok choy2 medium head bok choy
  • 3 whole4 1⁄2 whole6 whole9 whole green onions/scallions3 whole green onions/scallions
Salads

This salad is amazing. Far better than it should be. I urge you to give it a go. It will make far too much dressing and topping, but you can save it for ages in the fridge and make the salad again and again.

Method

  1. In a small bowl, whisk together the vinegar, oil, sugar and soy sauce. Set aside.
  2. Melt the margarine over medium heat in a small skillet. Crush the ramen noodles while still in their packaging, and add to the margarine along with the almonds and sesame seeds. Sauté until everything is golden brown. Remove from heat and drain on a paper towel.
  3. Chop the bok choy and green onions and add to a large bowl.
  4. Just before serving, sprinkle with the noodle mixture and dressing, and toss to coat.

Servings

6-8

Category

Salad

Vegetarian

Author

Scale recipe: 1 × | 1½× | 2 × | 3 ×

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