Monday, May 16, 2011

Salad for Studs :: Asian Bok Choy Salad

Want some?

Yes. You do. Trust Me.

I saw the original recipe for this salad a few years ago on another blog, and took note of it, but did not actually make it until a few weeks ago. We frequent a flea market in town that sells produce for amazing prices. Most of the vendors are asian, so bok choy and other vegetables not ordinary to our western diet are very cheap and plentiful there. By the way, I am so grateful for produce markets like this. It would not even be possible for me to cook the way I like to if I didn't have access to these places. 

We were hooked from the first time I made this salad. I didn't take pictures until the third time I made it because I was too eager to start eating it to stop for a photoshoot, and of course there are never any leftovers. 

The original recipe was here, but I did make a couple of small changes to it (most notably the addition of fresh ginger) which I think makes it tastier and a bit healthier.
Here is my version:

For the dressing, in a glass jar, mix together 1/3 cup sugar, 1/3 cup olive oil, 1/3 cup red wine vinegar, 1 Tbs soy sauce, and about 1/2 tsp minced fresh ginger.

In a frying pan, lightly saute one package of Ramen noodles, 1/4 cup slivered almonds, and a generous sprinkling of sesame seeds in about 2Tbs olive oil. Drain on paper towels. (For a gluten free version, just substitute rice noodles)

Coarsely chop 8 to 10 leaves of bok choy and 1/4 cup red onion.

Toss all ingredients together in a large bowl.

Makes 4 large helpings.

I know you might be questioning the studliness of this salad since it does contain sugar. But my philosophy is that studs can use a little sweetness here and there.


J and K Smith said...

I make this same salad, but my recipe uses cabbage instead of bok choy. It is good. :)

Jessie's Girls said...

Yeah, I'm sure it would be good with any cabbage, but I really enjoy the texture of bok choy a lot. The leaves are nice and crinkly, and the stalks are thick and crunchy.