Yield
6 to 8 servings

Add bite to a simple salad by crumbling uncooked ramen noodles over bok choy, a Chinese white cabbage. A cider vinegar and soy sauce drizzle make the salad a unique and flavorful alternative to the traditional starter salad.

How to Make It

Step 1

Remove flavor packets from soup mix; reserve for another use. Crumble noodles.

Step 2

Combine noodles, sunflower seeds, and almonds. Spread on a 15- x 10-inch jellyroll pan.

Step 3

Bake at 350° for 8 to 10 minutes or until golden brown; set aside.

Step 4

Bring sugar and next 3 ingredients to a boil in a saucepan over medium heat. Remove from heat; cool.

Step 5

Place bok choy and green onions in a large bowl. Drizzle with sugar mixture. Add ramen noodle mixture, tossing well. Serve immediately.

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