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.
This is a family favorite and always goes over well when we take it to other places. Just make sure you add everything--dressing and toppings--right before serving. I didn't need all of the dressing.
Read MoreI just get sick of eating and cooking the same old food day in and day out. This is a unique salad for me since I just tried bok choy for the first time when making this salad. I really think it is very delicious not time consuming at all. If u are looking for something different this fits the bill.
Read MoreI got this one from my aunt years ago. Only I now substiitute 1/2 cup Splenda instead of the sugar! And you can cut back on the oil too, if you are curve conscious. Yummy indeed and no guilt.
Read MoreJust made this for the first time tonight. Yummy. I really liked it. I only used one pkg. of the noodles and cut the dressing in half, as we do not like our salads saturated. It was plenty to dress the salad. I am looking forward to making this salad for a luncheon I am planning. I know this will go over in a big way.
Read MoreI CANNOT believe that this was as good as it was! AMAZING! I will continue to make this for years to come!
Read MoreIf you've never tried bok choy, this is a great way to introduce yourself! This has become one of my husband's favorite salad recipes and he's not a huge salad fan. I only add one package of ramen noodles and I usually half the dressing recipe as well. One head of bok choy just doesn't go that far (could be because I cut off most of the white part). If you plan to have leftovers, don't toss all the salad with the dressing. Reserve each separately. Great to serve with Asian-inspired meals.
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