Bok Choy Salad, à la Margie
Made by one of my friends for their turn of Wednesday night dinner. I have permission to post the recipe, and it's one I've made a few times as well. Very tasty. :)
Bok Choy Salad
Dressing:
2 T sugar
3 T balsamic vinegar
3 T soy sauce
2 tsp peanut butter (creamy)
1/2 tsp curry powder
1/4 tsp crushed or ground red pepper
Salad:
1 (3 oz) package of ramen noodles; crushed; discard seasoning packet
1/4 C dry roasted peanuts
3 C thinly sliced bok choy (about 3-4 stalks)
1 C thinly sliced red bell pepper strips
1/2 C shredded or chopped carrot (depends on how you like your carrot!)
1/4 C diagonally sliced green onion
Combine dressing ingredients in large bowl (use a whisk or a spatula and beat up the peanut butter until it becomes small, particulate matter) and set aside.
Chop up all your veggies (see below on advice for preparing bok choy) and set aside. Heat about 1 T of oil in a skillet over medium high heat. Add peanuts; saute for about 3 minutes. Add crushed up ramen noodles and saute for another 3 minutes or so, until the peanuts are nice and browned. Toss veggies and peanut-noodle mixture into large bowl with dressing and toss. Serve immediately.
Advice:
Bok choy is also known as Chinese Cabbage. If you're lost in the supermarket, look for a veggie that seems like a cross between white-colored celery on the bottom and green leafy spinach on the top. ( Image for Reference here) For this recipe, only one big bunch of bok choy or maybe two small bunches of baby bok choy are needed. Buy bok choy that has nice vivid green leaves and bright white stalks. When cleaning the bok choy, cut off the individual stalks so you can clean the whole leaf. When chopping the bok choy, I start from the bottom (white stalky part) and cut like I was cutting really thin slices of celery, then just work my way up and cut the green leafy part in thin strips (yep, you eat the white and the green part!)
*******This salad is not good as leftovers once mixed with the dressing; the ramen gets squishy after an hour, and the bok choy gets really limp when it gets warm (since it's about 80% water). If you're bringing the salad to a potluck, chop the veggies and prep the rest of the ingredients before you leave (putting the sauce in its own container), and ask your host if you can borrow the stove and a skillet to finish and assemble the salad.
Bok Choy Salad
Dressing:
2 T sugar
3 T balsamic vinegar
3 T soy sauce
2 tsp peanut butter (creamy)
1/2 tsp curry powder
1/4 tsp crushed or ground red pepper
Salad:
1 (3 oz) package of ramen noodles; crushed; discard seasoning packet
1/4 C dry roasted peanuts
3 C thinly sliced bok choy (about 3-4 stalks)
1 C thinly sliced red bell pepper strips
1/2 C shredded or chopped carrot (depends on how you like your carrot!)
1/4 C diagonally sliced green onion
Combine dressing ingredients in large bowl (use a whisk or a spatula and beat up the peanut butter until it becomes small, particulate matter) and set aside.
Chop up all your veggies (see below on advice for preparing bok choy) and set aside. Heat about 1 T of oil in a skillet over medium high heat. Add peanuts; saute for about 3 minutes. Add crushed up ramen noodles and saute for another 3 minutes or so, until the peanuts are nice and browned. Toss veggies and peanut-noodle mixture into large bowl with dressing and toss. Serve immediately.
Advice:
Bok choy is also known as Chinese Cabbage. If you're lost in the supermarket, look for a veggie that seems like a cross between white-colored celery on the bottom and green leafy spinach on the top. ( Image for Reference here) For this recipe, only one big bunch of bok choy or maybe two small bunches of baby bok choy are needed. Buy bok choy that has nice vivid green leaves and bright white stalks. When cleaning the bok choy, cut off the individual stalks so you can clean the whole leaf. When chopping the bok choy, I start from the bottom (white stalky part) and cut like I was cutting really thin slices of celery, then just work my way up and cut the green leafy part in thin strips (yep, you eat the white and the green part!)
*******This salad is not good as leftovers once mixed with the dressing; the ramen gets squishy after an hour, and the bok choy gets really limp when it gets warm (since it's about 80% water). If you're bringing the salad to a potluck, chop the veggies and prep the rest of the ingredients before you leave (putting the sauce in its own container), and ask your host if you can borrow the stove and a skillet to finish and assemble the salad.