HQC Cookbook Additions

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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

Dressing:
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.)