CRUNCHY BOK CHOY SALAD

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CRUNCHY BOK CHOY SALAD image

Categories     Vegetable     No-Cook     Low Fat

Yield Makes 4 substantial portions

Number Of Ingredients 13

Dressing:
2 TBS sugar
3 TBS cider vinegar (you can use red wine vinegar; tastes fine)
3 TBS low sodium soy sauce (can use regular)
2 TBS peanut butter ( I use chunky, but smooth is fine too)
1/2 tsp crushed red pepper (I used dried chillie pepper seeds)
Salade:
3 Cups thinly sliced bok choy (white and green part; I sliced it by hand)
1 Cup very thinly sliced red pepper strips (I cut these by hand as well)
1/2 Cup shredded carrot (I used the shredder on my food processor)
1/4 Cup diagonally cut green onions (small pieces)
1/4 Cup unsalted dry roasted peanuts (salted also works)
1 (3 oz) package ramen noodles (I used "oriental" flavored

Steps:

  • 1. Mix all dressing ingredients in a large bowl and whisk well. 2. Crumble ramen noodles. This can take a lot of muscle. Some packages are like a rock. Discard (or save) the seasoning packet. 3. Saute the peanuts over medium high heat until browned. 4. Combine noodles, peanuts, bok choy and all remaining ingredients in a large bowl. 5. Add salad dressing to taste. Toss and serve.

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