Karen's Crunchie Salad
Method
Make the dressing a day ahead
In a small saucepan, warm the apple cider vinegar, oil, sugar and soy sauce over medium heat, stirring, just until the sugar dissolves. Don't let it boil. Let it cool, then cover and refrigerate for a day.
Toast the topping
Break up the noodles and set the seasoning packets aside for another use. Heat the oil in a large frying pan over medium heat. Add the noodles, almonds and sesame seeds and toast for 5 to 7 minutes, stirring often, until golden. Watch the sesame seeds closely, since they burn quickly.
Cool and store the topping
Spread the topping on a cookie sheet to cool completely, then keep it in a sealed bag until you're ready to serve.
Prepare the vegetables
Wash and dry the bok choy and slice it thinly crosswise, stems and leaves. Slice the green onions.
Toss just before serving
Put the bok choy and green onions in a large bowl. Add the crunchy topping, pour over the dressing and toss well. Serve right away so the topping stays crunchy.
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Karen's Crunchie Salad
Serves 8
Get everything out
Tick things off as you set them out. Every step will show the amounts it needs, at this size.
Salad
Dressing
Crunchy topping
Step 1 of 5
Make the dressing a day ahead
In a small saucepan, warm the apple cider vinegar, oil, sugar and soy sauce over medium heat, stirring, just until the sugar dissolves. Don't let it boil. Let it cool, then cover and refrigerate for a day.
Step 2 of 5
Toast the topping
Break up the noodles and set the seasoning packets aside for another use. Heat the oil in a large frying pan over medium heat. Add the noodles, almonds and sesame seeds and toast for 5 to 7 minutes, stirring often, until golden. Watch the sesame seeds closely, since they burn quickly.
Step 3 of 5
Cool and store the topping
Spread the topping on a cookie sheet to cool completely, then keep it in a sealed bag until you're ready to serve.
Step 4 of 5
Prepare the vegetables
Wash and dry the bok choy and slice it thinly crosswise, stems and leaves. Slice the green onions.
Step 5 of 5
Toss just before serving
Put the bok choy and green onions in a large bowl. Add the crunchy topping, pour over the dressing and toss well. Serve right away so the topping stays crunchy.
That's it. Enjoy!
Made it? I'd love to hear how it went. You can leave a note at the bottom of the recipe.
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