Saturday, June 5, 2010

Bok Choy Cabbage Salad

5 c. bok choy cabbage, chopped into 1" - 1 1/2" pieces
1 bunch green onions, chopped, green & all


1/2 c. oil
1/4 c. cider vinegar
1/2 tsp. salt
2 tbsp. soy sauce
1/2 c. sugar

Shake well in a bottle before adding to cabbage. Mix cabbage and dressing and refrigerate before serving. Add noodle mixture.

NOODLE MIXTURE: Lightly brown 1/4 cup butter; add 3/4 cup slivered almonds, 2 packages Ramen noodles and sunflower seeds. Mix well and cool. Later add to cabbage.


  1. We made this tonight and it was so yummy! Thanks, Stacey, for the recipe! Now I know what bok choy tastes like.

  2. Oh, and I made this the main dish by adding a can of costco chicken chunks. The dressing was perfect....kind of sweet and kind of salty. We loved it! Thanks again!

  3. Glad you liked it. And great idea adding the chicken I have never done that but I gong to try it next time. Great for summer because you don't have to turn on the oven. If you are going to make this to take somewhere add the ramen noodles and almonds before serving. You want them to maintain the crunch. Same with the dressing add 15 minutes before serving so the bok choy doesn't get soggy.