Jennifer Jenkins
@refinnejje
Crispy Bok Choy Salad with Ramen and Almonds
A refreshing and crunchy salad featuring bok choy, slivered almonds, and ramen noodles, tossed in a sweet and tangy dressing. Perfect for a light lunch or as a side dish at your next gathering!
Details
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:9
- Views:4
Recipe Information
- Prep time20 min.
- Cook time5 min.
- Total time25 min.
- Servings5
Ingredients
- 1 tablespoon
- 1/2 cup
- 1 large head, trimmed and cut into bite-size pieces
- 1 bunch, chopped
- 2 (3 ounce) packages, broken into pieces
- 1/2 cup
- 1/2 cup
- 1/4 cup
- 1 tablespoon
Cooking Instructions
Follow our step-by-step guide on how to make Crispy Bok Choy Salad with Ramen and Almonds.
Step 1
Start by heating a tablespoon of canola oil in a small frying pan over medium-high heat. Once the oil is hot, toss in the slivered almonds. Stir them around for about 2 to 3 minutes until they turn a lovely golden brown. This step adds a delightful crunch to your salad! Once done, transfer the toasted almonds to a large salad bowl and let them cool slightly.
Step 2
Next, in the same bowl, combine the bite-sized pieces of bok choy, chopped green onions, and the broken ramen noodles with the toasted almonds. The vibrant colors and textures will make your salad visually appealing!
Step 3
Now, let’s whip up the dressing. In a separate bowl, whisk together the remaining canola oil, white sugar, balsamic vinaigrette, and soy sauce until everything is well combined. This dressing is the secret to bringing all the flavors together!
Step 4
Pour the dressing over the salad mixture and toss everything gently to ensure the vegetables and noodles are evenly coated. Take a moment to admire your creation; it’s not just a salad, it’s a feast for the eyes!
Step 5
Serve your crispy bok choy salad immediately for the best crunch, or let it chill in the fridge for a bit to meld the flavors. Either way, it’s sure to be a hit!