Crunchy Bok Choy Salad is the perfect accompaniment to any Asian dish.
2 tablespoons sugar
3 tablespoons cider vinegar
3 tablespoons low-sodium soy sauce
2 teaspoons peanut butter
1/2 teaspoon curry powder
1/4 teaspoon crushed red pepper
1 (3-ounce) package ramen noodles
1/4 cup unsalted dry-roasted peanuts
3 cups thinly sliced bok choy
1 cup very thin red bell pepper strips
1/2 cup shredded carrot
1/4 cup diagonally cut green onions
How to Make It
To prepare dressing, combine first 6 ingredients in a large bowl; stir well with a whisk.
To prepare the salad, crumble noodles; discard seasoning packet. Heat a nonstick skillet over medium-high heat. Add peanuts; saute for 4 minutes or until browned. Remove from heat. Combine crumbled noodles, peanuts, bok choy, and the remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.
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This has been one of our favorite salad recipes for many years. (The ramen noodles absorb the dressing and do not remain hard.) We usually double the recipe and sometimes add chopped or canned chicken. Delicious, and makes it a meal. We're sailors and this is our go-to salad for boat trips.
This is very tasty, but I made a few changes. I have ramen noodles on hand for Asian recipes, so I broke off a 3 oz block and planned to use it. Fortunately, I crunched a few pieces of noodle to try them---WAY too hard for us to eat uncooked. I left them out, but made the rest of the salad pretty much to the recipe. I used my home-grown bok choy and carrots, and my own curry powder. I only used about half of the dressing---it would have been drenched if I had used it all. My only quibble is that the recipe says a serving is 1/2 cup. Really? We ate the whole bowl. I've never eaten half a cup of salad in my life. Very tasty and fresh flavor---served with spicy orange shrimp & broccoli over brown rice.
Okay, and a reasonable accompaniment to an Asian dish that doesn't have many vegetables itself. The organic ramen I found was just a 2 oz. package, and that was plenty. The portion size is way off--four of us ate the whole recipe (in addition to banh mi sandwiches). The dressing is quite spicy, but that's fine by me.
Wow - this was a surprising hit at dinner tonight. Very fresh and flavorful...and pretty in the bowl. A nice side to asian-style meals. The only change I made was to use 1 TB low-fat creamy peanut butter vs. full-fat. The full-fat version probably blends better but I used what I had on hand. I'm adding this to a regular rotation. I'd serve it to guests but dress the bok choy mix at the last minute as the ramen tends to get soft quickly.
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