Wednesday, June 19, 2013

In the Kitchen with Gram...Laura's Bok Choy Salad!

Technically, this is my soon to be cousin-in-law's salad, so I'll technically call it "Gram's Laura's Boy Choy Salad" because I've started a theme that all of our recipe's start with "Gram's" and if I don't follow that theme I'll break out in hives and start sweating profusely.

Excuse my OCD.

In any event, you will want to promptly make this is one of my absolute favorites, and even more of a treat when Laura brings it! (Doesn't food always taste better when someone else makes it?!)

Okay, here we go...(excuse the camera photos, I forgot my "big girl" camera at home and didn't have time to run and grab it!).

First up, the most tedious part...chopping.

Chop up the Bok Choy into, as Laura says, "frustratingly small, but delicious" pieces. :) Add in sliced green onion, and set aside.

Let's make the dressing next.

Oil, red wine vinegar, soy sauce, and sugar:

Whisk it together and set aside.

Now, time for the crunchy bits!

Melt some butter in a pan, and add in the ramen and the nuts:

Then the sugar.

Right now I'm going to give you a very important piece of advice. When making your crunchy bits, do not, I repeat DO NOT think that you are safe to walk away from them. They will go from not at all brown to BURNT CRISP in .0003 seconds and you need to babysit them.

Please, do as I say. Not that, you know, I've learned my lesson or anything. Ahem.

Carrying on...

After your crunchy bits are browned, spread them on a paper towel to cool. Make sure to cool them pretty well, or your greens might wilt when you add them together!

When you're ready to serve, add in the crunch bits to the chopped greens, pour the dressing over the top and toss! (Wow. Is THAT ever a great photo, or WHAT?!)

Transfer to a pretty dish, and ENJOY! This salad is so crisp and crunchy and salty and's like a party for your senses!! So, so, SO yummy!

Gram's Laura's Bok Choy Salad 

Salad Greens:
2 lbs (or more) Bok Choy: washed, dried, chopped into very small, frustrating, but delightful pieces
4 green onions, sliced
Toss Salad Greens in a bowl. Set aside.

Crunchy bits:
½ cup (or less) butter
2  3oz packages uncooked Ramen noodles, no seasoning, broken into small pieces
3 oz sliced, slivered or chopped almonds
¼ oz sesame seeds
2 tsp sugar

Melt butter in pan. Add remaining crunchy bits ingredients and sauté until golden brown. Cool on paper towels.  When cool, break into pieces.

¾ cup vegetable oil
¼ cup red wine vinegar
2 Tbsp. soy sauce
½ cup sugar

Combine dressing ingredients and whisk (or shake in jar) until sugar dissolves and oil and vinegar are well mixed.

Toss salad greens with shaken dressing to taste. Add crunchy bits before serving to maintain maximum crunchiness.



  1. Oh wow! My husband likes bok choy and we never cook with it. I'm going to have to hunt it down in a grocery store! And yes, that was a great action shot :)

  2. My but that sounds tasty. Something about the look of the toasted crunchy bits in the completed salad reminds me of craisins which would add a sweet/tart chewy dimension to that party in your mouth salad! Yum...gotta find the bok choy. The only time we eat it is when we order in Chinese food...what a shame!


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