Bok choy or pak choi is a type of Chinese cabbage that has a lighter, fresher taste than regular cabbage. Its flavor is more delicate and subtle than it’s hearty cousin. A wonderful side dish to cleanse your palate between courses. Serve as individual salads or family style and pass around the salad bowl.
Bok Choy Chicken Salad
- 2 chicken breast (cooked, diced)
- 2 tablespoons oil
- 2 tablespoons sugar
- 1/4 cup sesame seeds
- 1 Mandarin Oranges or apricots 1 small can, drained
- 2 packages Ramen noodles (uncooked, broken up) 3 ounce & do not use seasoning packs
- 1 package sliced almonds 3 ounce
- 1 Bok Choy 2 lb
- 1 bunch scallions
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar or balsmic or apple cider venegar
- 1/2 cup sugar
- 2 tablespoons soy sauce
- 5-6 radishes
- In large pan heat 2 T. oil and add sesame seeds, broken Ramen noodles, almonds. Brown and set aside to cool. Set aside in small bowl.
- Wash and chop Bok Choy (smaller is better) radishes and green onions, and add to large salad bowl.
- Mix extra virgin olive oil, red wine vinegar, sugar, and soy sauce in a pan and heat to a boil for 1 minute.
- Just prior to serving the salad, (plan for this salad to be the last thing you pull together for the event), mix Bok Choy and Ramen noodles mixture.
- Pour heated dressing over salad and stir.