Bok Choy Salad, Sesame Oil & Rice Vinega

Bok Choy Salad with Sesame Oil & Rice Vinegar

This is such a great salad for serving groups, buffets and outdoor meals. Bok Choy, cabbage and the other vegetables are the hearty kind and will last on the table for a few hours and in the fridge for 4-5 days. I love the flavors of sesame oil and soy sauce, with a hint of brown sugar. Perfect as the side for any grilled or baked meat, poultry, fish or pasta. I made this gluten free for a friend, with Rice Ramen Noodles. The first time I made it, I broke the raw noodles up. They softened in the dressing. However, I preferred the Rice Ramen Noodles cooked. Wheat Ramen noodles can be used straight from the package and will add a nice crunch. Similar to a slaw, this Asian style Salad can be eaten on burgers or alongside grilled meat.

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Review & Recipe

Thunderstorms. Crossroads. A Rift in Time.

Like Grandmother Alex before him, Duncan Melville finds himself on a crossroads in a terrible thunderstorm. Instead of falling backwards in time 300 years as she did, he falls forward in time, from 1716 to 2016 landing like his grandmother, at the feet (well, actually in front of Erin Barnes’s car) a person to become important in his life. Living in 2 time periods can be enlightening, confusing and, for a reader, so compelling that it is difficult to do anything else until you read The Whirlpools of Time's end.

Bok Choy Salad with Sesame Oil & Rice Vinegar

Serves 4

Salad

6 cups bok choy, medium dice

4 cups green cabbage, chopped finely or shredded (you can buy washed and pre-shredded cabbage in a bag at most supermarkets)

1/4 cup green onions, thinly sliced

1 stalk celery, medium dice

1 large carrot, grated

1 red peppers, medium dice

1 package ramen noodles uncooked, cooked if using rice ramen noodles

½ cup cashews, rough chopped

Dressing

¼ cup toasted sesame oil

¼ cup soy sauce

¼ cup rice vinegar

3 tablespoons brown sugar

¼ teaspoon black pepper

1 clove of garlic, minced

1 teaspoon fresh ginger, minced or ½ teaspoon dried

Wash all vegetables.
Mix ingredients for salad dressing. Set aside.
Mix chopped vegetables with dressing, adding uncooked ramen noodles right before serving to retain crispness or cooked ramen noodles with vegetables. Toss and serve.

Note: There is no need to add salt as the soy sauce contains salt and many cashews are salted.

Expandthetable suggestions

Other veggies: Add sliced zucchini, red cabbage, minced raw peeled sweet potatoes (Yes, you read right!), radishes and other hearty veggies.

Nut free: Use pine nuts in place of cashews.

Raw: Omit ramen noodles in salad and substitute sliced nuts for the crunch. Substitute untoasted sesame seed oil and coconut aminos for soy sauce, lime juice in place of vinegar and maple syrup for brown sugar in dressing.

Gluten Free: Substitute gluten free soy sauce. Substitute Rice Ramen Noodles or 4 ounces gluten free pasta, spaghetti, rough chopped. If sensitive, use a vinegar that does not have a grain base. See http://celiacdisease.about.com/od/Gluten-Free-Condiments/f/Gluten-Free-Vinegar.htm

Soy Free: Substitute coconut aminos for soy sauce.

Allium Free: Omit onions in salad and replace with sliced radishes. Omit garlic in dressing and substitute 1 teaspoon prepared white horseradish.

Diabetic: Substitute 1 ½ tablespoons brown sugar Stevia for brown sugar.

#Asian #Slaw #Gluten Free #Side #Vegan # Salads