Bok Choy Ramen Salad
Shredded raw bok choy stays crisp under a sweet-tart soy and rice vinegar dressing, with buttered ramen noodles, almonds, and sesame seeds toasted together for crunch. Everything can be prepped ahead and tossed at the last second.
- Prep20 min
- Cook8 min
- Total30 min
- Serves8
AI-generated illustration
Contains:dairyglutennutssesamesoy
Ingredients
Method
- Melt the unsalted butter in a wide skillet over medium heat and add the crushed ramen noodles, sliced almonds, and sesame seeds. Stir constantly until everything is a deep even gold and smells nutty, 5 to 7 minutes, then spread on a plate to cool and crisp.
- Whisk the rice vinegar, vegetable oil, soy sauce, sugar, toasted sesame oil, fresh ginger, and black pepper in a jar or bowl until the sugar has fully dissolved and no grit remains at the bottom.
- Toss the baby bok choy, shredded carrot, and scallions together in a large bowl, keeping the crisp white stem pieces mixed evenly through the leaves.
- Pour the dressing over the vegetables and toss well. Add the cooled noodle mixture only in the last minute before serving and toss again, or it will soften.
- Serve immediately while the topping still shatters between your teeth.
Notes
- Dressing and toasted topping both keep for three days; store them separately from the cut vegetables.
