Bok Choy Salad

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A crunchy tasty salad. Dress just before serving to keep everything crisp.

  • 1 pound baby bok choy, washed and thinly sliced (pull leaves apart, soil can get lodged in the base)

  • 1 carrot, thinly sliced on the diagonal

  • 2 stalks of celery, thinly sliced

  • 1 red bell pepper, seeded and thinly sliced, 1 shredded beet, chopped radishes or whatever else you have on hand

  • 2 1/2 tablespoons extra virgin olive oil

  • 1 tablespoon sesame oil

  • 1 tablespoon rice wine vinegar

  • 1 tablespoon soy sauce

  • 1 tablespoon honey

  • 1 package ramen noodles (toss the seasoning package, you don’t need it)

  • salt & pepper to taste

  • toasted sesame seeds for garnish

  • sliced almonds for garnish

Combine all the vegetables in a large bowl.

  1. Whisk together the olive oil, sesame oil, rice vinegar, soy sauce and honey in a small bowl or glass jar.

  2. Pour the dressing over the salad ingredients and toss well until combined.

  3. Season to taste with salt and pepper and garnish with toasted sesame seeds and sliced almonds. Crunch up the ramen noodles and sprinkle over top just prior to serving so they stay crunchy.