Bok Choy Salad with Toasted Almonds

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INGREDIENTS

For the salad:

• 6 cups baby bok choy, roughly chopped

• 3 scallions, sliced

• ½ cup Mariani slivered almonds

• 1 package instant ramen noodles (discard seasoning packet)

• 1 tablespoon neutral oil (like vegetable oil)

For the dressing:

• 3 tablespoons rice vinegar

• 1 tablespoon soy sauce

• 1 tablespoon honey or maple syrup

• 1 teaspoon toasted sesame oil

• 2 tablespoons neutral oil

Optional toppings:

• Sesame seeds

• Chili crisp

INSTRUCTIONS

1. Preheat the oven to 350°F.  Break the dry ramen noodles into small chunks. Toss them on a baking sheet with the almonds and 1 tablespoon neutral oil. Bake for 8-10 minutes, tossing halfway through the cook time, until golden and fragrant.

2. Make the dressing.  In a small bowl, whisk together rice vinegar, soy sauce, honey, sesame oil, and neutral oil. 

3. Add the bok choy and scallions to a large bowl.  Pour on the dressing and toss to coat.  Fold in the toasted almond-ramen mixture just before serving.  Top the salad with a sprinkle of sesame seeds and chili crisp if desired.