Bok Choy Salad



For the topping:

  1. Heat the butter & sesame oil in a sauce pan over medium heat.
  2. Add the ramen bits and slivered almonds.
  3. Fry until golden brown, set aside.

For the dressing:

  1. Whisk together olive oil, soy sauce, sugar and red wine vinegar.

Assemble the salad:

  1. Toss the bok choy with 1/2 c. of the dressing, adding more as needed. 
  2. Top with the ramen topping and green onions for serving.

Tip: Make each portion ahead of time but do not combine until ready to serve.

Recipe by My Stir Crazy Kitchen at