Saturday, October 22, 2011

bok choy salad

my version
the original - Laureen's
A few weeks ago I had this amazing salad alongside a fish fry!  It is super refreshing, light and very addictive.  I made it for Steph's bridal shower and everyone loved it (even those who had never tried bok choy).  The recipe makes quite a big salad - left overs are good until the next day.  Here's my version of the salad:

what you need:

  • 1 package baby or regular bok choy
  • 1 package bean sprouts
  • 2 green onions
  • 1 handful cilantro
  • 1 package ramen noodles
  • 2 cloves garlic, grated
  • 1/4 cup canola oil
  • 1/4 cup rice wine vinegar
  • 1 tsp sesame oil
  • 1 1/2 tbsp brown sugar
  • 1/8 cup soy sauce
  • black pepper, to taste
what to do:

  1. Cut off bottoms of bok choy and separate each leaf individually.  Wash thoroughly allow to dry (pat with tea towel or leave in sieve for awhile).  Rinse bean sprouts and allow them to dry as well, or spread on tea towel and dry gently).
  2. Stack boy choy leaves, about 5 at a time, chop into thin 1/2" slices width wise, and place into a large salad bowl  Finely chop green onions and add to bowl.  Roughly chop cilantro and add.  Then add the bean sprouts.
  3. Mix the rest of the ingredients (except for the ramen noodles) in a jar or tupperware and shake well, until sugar is dissolved.  This dressing can be kept in the fridge for several days.
  4. Right before serving the salad, toss all vegetables with dressing.  Remove the small flavour package from inside the ramen noodles and crush the dried noodles into little bits.  Top the salad with the noodles for extra crunch and texture.  Enjoy!

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