HQC Cookbook Additions
Click here to return to the recipe listing
Crispy Bok Choi Oriental Salad, Jan M.
1/2 cup butter
2 tbsp sugar
1/2 cup sesame seeds
2 three oz packages Oodles of Noodles uncooked (don't use seasoning packet)
1 cup Granola
2 oz slivered almonds
1 head of Bok Choi
1 package cole slaw mix (or Asian slaw mix, or broccoli slaw mix)
4 green onions with green tops
1 pack (1 cup) pea pods/snow peas
3/4 cup vegetable oil
1/4 cup red wine vinegar
1/2 cup sugar
2 tbsp soy sauce
In a large Ziploc bag add the noodles and granola. With a meat hammer,
break up into small pieces.
In a large saucepan melt butter. Add broken
noodles, granola, almonds, sesame seeds and sugar. Brown and cool to room
temperature. Return this
mixture to the large Ziploc bag and store until ready to mix salad.
Rinse and chop Bok Choy using the stalks and most of the leaves. Cut the
pea pods in half. Add chopped green onions and cole slaw mix. Chill well.
Combine the dressing ingredients and shake well in a bottle or storage
container. Keep refrigerated until ready to use.
Just before serving, toss the mixture, greens and dressings (should be
done at the last minute or the salad will get soggy.)