When my mom jumped on the nutritionist band wagon back in the early 90’s we were exposed to all kinds of new foods and sometimes what we thought were new food groups. I was living in Vancouver at this time but came home a couple times a year to visit family & friends. There was always something new on the dinner table to try as my mom channelled her inner Elizabeth Baird (previous Editor for Canadian Living). I also received countless Canadian Living Cookbooks over the years and have the magazines to prove the addiction.
So it was no surprise when I arrived home to find a Bok Choy Salad on the table. Curious as I was about food I gave it a go and it was fabulous. It became a regular in my diet once I returned home to Vancouver. Even better was when I introduced it to hubs. It instantly became his favourite salad.
It’s one of those salads you either like or you don’t. The dressing compliments the salad and takes away from the slight bitterness bok choy has.
Since the early 90’s I can honestly say I’ve made this salad at least 100 times. And I still love it to this day.
- 1 head of raw bok choy, cleaned & sliced (approx. 5 cups)
- ¼ cup white vinegar
- ¼ cup olive oil (slightly more if needed)
- 1 package itchiban/ramen soup
- 4 green onions, sliced
- 2 tbsp sesame seeds or slivered almonds
- Whisk together vinegar, oil and itchiban/ramen flavour packet mix. Set aside.
- Break up itchiban/ramen noodles into smaller pieces. In a frypan over medium heat toast ramen noodles, slivered almonds or sesame seeds (whatever you are using) until lightly browned. Take off heat and let cool.
- Add your chopped bok choy & green onions to a bowl. Pour in dressing and mix well. Add toasted noodles/sesame seeds/almonds and serve.