Bok Choy Salad
Ingredients
- 1 head bunch Bok choy cabbage washed and chopped
- 1 bunch green onions chopped
- 1 c. almonds sliced
- 2 pkgs dry Ramen noodles broken up in the package
- ½ c. butter
- ¼ c. sugar or favorite substitute
- ¼ c. white vinegar I use Bragg’s ACV.
- 1 c. olive oil
- 2 T. soy sauce I use Bragg’s Amino Acids.
Instructions
- In saucepan, combine sugar and vinegar. Heat thoroughly until sugar is dissolved.
- Allow to cool, then add soy sauce and oil. Pour into a small, covered dish and set aside.
- In skillet, melt butter and toss in noodles and almonds. Lightly brown over medium heat. (This will burn if heat is too high or mixture is left alone or not stirred continually.) Pour into another dish and set aside.
- Refrigerate chopped onions and cabbage in a large bowl, covered, or plastic baggie together.
- When ready to serve, mix all three components together in salad bowl. Toss and serve.
Notes
I have tried using coconut oil in the place of butter but it hardens too much and
tastes too oily when mixed with other ingredients at serving time. This salad isn’t too
good leftover since the noodles soften.
tastes too oily when mixed with other ingredients at serving time. This salad isn’t too
good leftover since the noodles soften.