Crunchy Bok Choy Salad

If you like a salad with texture, this one’s for you! I was inspired by a Bok Choy salad that has become a staple at family barbecues over the years. It always makes me nostalgic and long for the summertime, so I figured I’d give it a try as winter approaches. The only problem with that recipe is the 1/2 cup of sugar used in the dressing… I can only fathom using that much sugar in a baked good!

To take this salad to the next level, I kept the essentials from the original recipe: bok choy, toasted ramen noodles, sliced almonds, plenty of chopped scallions, and my favorite: sesame seeds! I added in some shredded veggies (I love the broccoli and carrot slaw combo from Whole Foods) and revamped the dressing recipe! I chose baby bok choy for the base of this salad; it has a much lighter and delicate taste than regular bok choy. The “cleanest” ramen option I’ve found is Ocean’s Halo Ramen, which is organic, vegan, and non-GMO. If you’re on a gluten-free diet, Lotus Foods Millet & Brown Rice Ramen are always great, but I found it a bit tricky to toast them to perfection. Luckily the bok choy gives the salad an excellent crunch so omit the noodles if need be.

The dressing features brown rice vinegar, apple cider vinegar, sesame oil, tamari, water, raw almond butter, garlic, and just a bit of paleo-friendly coconut sugar. The result is a tangy dressing with a creamier texture and a touch of sweetness. I like to dress the salad about 15 – 20 mins before serving so it can marinate. However, if you won’t finish all four servings in one sitting, I would leave the dressing on the side so the ingredients don’t get soggy!

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Crunchy Bok Choy Salad
Cook time: 20 mins, prep time: 40 mins, serves 4
Ingredients
• 2.5 lbs baby bok choy (or cabbage)
• 1 cup shredded veggies (any thinly sliced veggies can work)
• 1/4 cup chopped scallions
• 1 cup sliced almonds
• coconut oil for frying
• 2 ramen noodle sheets (6 oz), toasted
• 1 TBSP sesame seeds
• Creamy Almond Butter Dressing

Directions
1. Thinly chop the bok choy and toss with other veggies and scallions
2. Crumble the ramen noodle sheets into chunks in a heated pan with coconut oil
3. Sauté until lightly toasted on both sides (watch carefully so it doesn’t burn)
4. Once cooled, combine ramen with all other ingredients and top with dressing
5. Optional: drizzle extra raw almond butter on top for added protein & fiber

Store in refrigerator up to three days

Creamy Almond Butter Dressing
Prep time: 5 mins, yields 2 cups
• 1/4 cup apple cider vinegar
• 1/4 cup brown rice vinegar
• 1/4 cup sesame oil
• 1/4 cup tamari
• 1/2 cup water
• 1/2 cup raw almond butter
• 2 TBSP coconut sugar
• 2 tsp garlic granules
*Commissions can be earned on linked products*

Directions
1. Combine vinegar, oil, tamari, and water in a glass jar or dressing shaker
2. Add in almond butter, sugar, and garlic granules

Store in refrigerator up to five days

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