There are a special few kitchen creations that have made it into the Potluck Hall of Fame. You know, the ones people ask for, the ones people link your name to with approval. Once, I didn’t even know what Bok Choy was. Now I gladly grow it in my garden. The dark green unfolding leaves fan out and stand in stark contrast to the stark white stems, a gratifying success to the vegetable gardener. Bok Choy Salad first showed up on our family table after I saw a recipe in a Southern Living magazine years ago. It has never failed to be a hit when I make it to share. This recipe makes a large amount. Any combination of nuts and seeds can be toasted for the crunch topping. One important tip: Unless you are planning for the whole salad to be eaten at one meal, put the chopped Bok Choy and green onions in a large ziplock bag, and serve individual portions with toppings and dressing added at the last minute. That way all ingredients stay fresh for another couple of days. Dressed Bok Choy, like most salads, tends to be soggy the next day, although still tasty.
Bok Choy Salad serves 10
2 packages ramen noodle mix. (I discard the seasoning packs, so flavor is not really important.)
1/2 cup sliced almonds
1/2 cup sunflower seeds
3 Tablespoons sesame seeds
1/2 cup sugar (try substituting honey or agave nectar)
1/4 cup cider vinegar
2 Tablespoons soy sauce
1 Bok Choy, chopped fine
6 green onions, chopped
Crumble noodles (discard flavor packs). Combine noodles, almonds, and sesame seeds. Spread on baking pan and bake at 350 for 10 minutes or until golden.
Bring sugar, oil, vinegar, and soy sauce to a boil in a small pan. Allow to cool.
Toss bok choy and onions in a large bowl with cooled dressing, top with toasted noodle mixture. Serve immediately.