Bok Choy Salad with Ramen


Prep time10 minutes
Cooking time10 minutes
Total time20 minutes


Ready in just 20 minutes, this easy-to-transport salad is great for potlucks. Just double the recipe for a crowd. The crispy noodles and bok choy complement pork tenderloin, baked tofu steaks and stir-fried chicken tenders as well.


1 package
noodles, ramen (soup)
1/4 cup
almonds (sliced)
1/4 cup
sunflower seeds (raw, unsalted)
bok choy (head)
scallion (trimmed and diced (green tops and white parts))
1 tablespoon
sesame oil
1 tablespoon
olive oil
3 tablespoons
apple cider vinegar
1 tablespoon
1 tablespoon
2 tablespoons
orange juice


Heat the oven to 350 degrees F. Break up the dry ramen noodles into bite-sized pieces, place on an ungreased sheet pan and toss with the almonds and sunflower seeds. Toast in the oven for 8 to 10 minutes, just until lightly browned. Set aside to cool.

Cut the bok choy in half lengthwise, rinse and pat dry. Slice the bok choy halves crosswise into 1-inch wide ribbons; remove the core and slice crosswise into ¼-inch pieces. Transfer the bok choy to a large bowl. Toss the bok choy and scallions with the oils, vinegar, honey, tamari and orange juice. Add the toasted ramen, almonds and sunflower seeds and toss again just before serving.


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