I've found that using Bok Choy instead of Napa in my Food Nirvana Oriental Salad is a nice variation, so I decided to look for a Bok Choy salad recipe and I found one that looked pretty good on the Internet.
I changed that recipe to produce a hybrid with my Oriental Salad recipe, and I can tell you before even making this salad that I knew it would be delicious! And I was right. It is delicious. It is superb!
One of the things I liked about the Bok Choy salad recipe from the Internet was the use of a skillet to lightly brown a number of dry ingredients in melted butter. That is, to my way of thinking, a significant improvement over my method of roasting chopped, blanched almonds. Also, browning the ramen noodles enhances the flavor and texture. For vegans, some peanut oil or canola oil can be used instead of butter.
Note that this recipe does not use fruits like mandarin oranges and lychees.
The salad is of the same general type as my Oriental Salad but the differences make both salads unique as well as delicious.
Salad Ingredients: (four generous or six regular servings)
3 Tbsp. of butter (alternately two tablespoons of canola oil or peanut oil for vegans)
1 Tbsp. of sugar
1/4 cup of raw sesame seeds
1, 3 oz. package of Oriental flavor Ramen noodles (Use the seasoning packet when you make the salad dressing)
2 ounces of blanched, chopped almonds (or raw pepita seeds)
About 1 lb. (or more) of a large Bok Choy with the outer edges and leaf areas of the green parts trimmed and cut separately from the white part
6 oz. of Brocoslaw (1/2 of a 12 ounce package of julienned broccoli stems/carrots)
3 scallions including the green tops (or alternately half of a 6 ounce box of French's® Crispy Fried Onions)
Salad Dressing Ingredients:
2 Tbsp. of toasted sesame oil
3 Tbsp. of canola oil
2 to 3 Tbsp. of rice vinegar (to taste)
1/4 cup of sugar
1 Tbsp. of soy sauce
Seasoning packet from the Oriental flavor Ramen noodles package
Salad Directions:
Use a wooden kitchen mallet gently to break up the dry Ramen noodles completely while they are still in the original package.
Melt the butter (or canola or peanut oil) in a nonstick skillet and add the sesame seeds, 1 tbsp. of sugar, the broken Ramen noodles and the blanched, chopped almonds (or pepita seeds). Mix the dry ingredients using a plastic or wooden spoon with the melted butter (or oil) so the dry ingredients are evenly coated. Set the Ramen noodles flavoring packet aside for use when making the salad dressing.
Brown the skillet contents lightly on medium low heat. Use a plastic or wooden spoon to stir the skillet contents slowly but well, continuously, for about five minutes. Let the appearance of the mixture indicate when it is done lightly browning. Set the mixture aside in a bowl to cool. After the mixture has partially cooled you can add the French's® Crispy Fried Onion pieces (if you are using them instead of scallions) and set that mixture aside in the refrigerator, covered with plastic wrap.
Wash and then chop the trimmed bok choy white parts into roughly square pieces about 3/4" on a side, putting the pieces into a large salad bowl. Wash and then roughly cut the green tops into strips about 2" long and add them to the salad bowl. Wash the scallions (if using them) and then cut them into pieces 1/4" long, including the green parts, and add them to the bok choy pieces. Add the Brocoslaw. Mix gently but thoroughly and then refrigerate that vegetable mixture until you are ready to serve the salad.
Dressing Directions:
Mix the sesame oil, canola oil, rice vinegar, the 1/4 cup of sugar, and the soy sauce in a small saucepan.
Add the seasoning packet contents from the Oriental flavor Ramen noodles package.
Bring the dressing mixture to a low boil on low heat while slowly mixing it with a teaspoon, and cook it on very low heat for one minute while stirring.
Pour the dressing into a one cup size small bowl and chill it in the refrigerator, covered with plastic wrap.
Serving Directions:
Chill the individual serving bowls for your guests in the refrigerator for two hours before the meal.
Just prior to serving the salad, mix the bok choy and the ramen noodle mixtures together.
Pour all of the salad dressing over the salad and mix well.
Serve the salad in the chilled individual serving bowls and listen to your guests moan with delight!
A chilled light white wine like Pinot Grigio goes well with this type of salad. Or you might be adventurous and serve Japanese Sake (rice wine) warmed to 104 to 108 degrees F in a porcelain tea pot in the microwave oven. Pour the warmed sake into small 2 ounce porcelain Sake cups.
It is not necessary to serve rolls or bread with this salad as it already contains crunchy Ramen noodles, sesame seeds and almond (or pepita) pieces.
Enjoy!