This crunchy, veggie-packed Bok Choy Salad is a great dish to bring to parties. Prepare this one just before serving. It will quickly become a salad favorite!
A few years ago I did something that would be any child's worst nightmare: I hosted a salad party. Now that is my idea of a good time, people. I mean, salads are just so versatile and delicious. They can be sweet, savory, crunchy, exotic, fruity, leafy and sooo much more. One of the most memorable salads I made at that salad party (why don't I host these weekly?!) was one very similar to this Bok Choy Salad. For some reason I never wrote the recipe down, but feel like this was a good re-creation of it. This Bok Choy Salad is crunchy, savory, flavorful and ridiculously addicting. My boys are anti-veggie (I'll convert them) and my husband is staying away from gluten, so it was mine, aaallllll miiiiine.
A few notes about the recipe:
- Do not walk away from the ramen-almond-sesame-seed mixture while it is on the stove top. It will burn very quickly and easily when not watched.
- Throw this salad together right before serving it. The ramen will get soft if it sits for too long, which is just fine for leftovers but you'll want to preserve the crunch in order to WOW guests.
- Omit the kale completely if you'd like to simplify the recipe. I have an enormous bag of kale in my fridge and I've been trying to add it to as many recipes as possible lately, but this salad will still be AMAZING without it.
I do have a promise for you: You will let out a Mmmm after trying your first bite. It's unique and super satisfying, whether you make it as a side dish, appetizer or lunch.
Enjoy your week! Make it a good one!