Ingredients (Salad)
- 1 head Bok Choy
- 1 bunch, fresh green onions
- 1/2 C butter
- 2 pkg Ramen Noodles
- 2 oz sesame seeds
- 1 C almonds
Directions (Salad)
- Chop the bok choy and green onions and place in a large bowl; set aside.
- Meanwhile, in a skillet, melt margarine and add Ramen Noodles, sesame seeds and almonds.
- Stir until golden brown; set aside.
Ingredients (Dressing)
- 1/4 C vinegar
- 1/2 C sugar
- 3/4 C oil
- 2 T soy sauce
Directions (Dressing)
- In a saucepan, boil dressing ingredients for 1 minute.
- Combine all salad ingredients just before serving.
Recipe by Sara Mann, taken from the Zion Cookbook. I used napa cabbage yesterday and the recipe still turned out delicious. Also, make sure you smash up the Ramen noodles while still packaged as you want the crunchy topping to be in small pieces. I only chopped half a bunch of green onions and added only 1 oz of sesame seeds (simply because I didn’t buy enough) and like I said, the salad was still great.