Bokchoy is a cool season plant.
Enjoy it in the spring and in the fall.
The ingredients you need
Bokchoy, green onions, chow mein type noodles, slivered almonds, butter, extra virgin olive oil, apple cider vinegar, Mrs. Bragg’s Aminos and a little sweetener of your choice. I like to use honey.
For this Bokchoy Salad
You will chop the entire head of bokchoy, leaves and stems into very small pieces. Also chop a bunch of green onions.
Make a dressing to go on the salad
Using Mrs. Bragg’s Apple Cider Vinegar, Mrs. Bragg’s Aminos, Extra Virgin Olive Oil and a little honey to taste. I add all of it to a jar with a lid and shake till mixed well.
To your skillet
Add enough butter to cover the bottom of the skillet when melted, your noodles and your slivered almonds. We like the crunchies in the salad so I typically will add a little extra.
Stir in the skillet until golden brown, being very careful not to burn.
When you are ready to serve the salad
Combine the greens, the almond mixture and your dressing. So easy to make and really tasty. Enjoy!
Ingredients for Bokchoy Salad
1/2 cup olive oil
1/4 cup apple cider vinegar or white vinegar
1/3 cup sugar (I use honey or agave syrup and adjust to sweetness desired)
3 T Mrs. Bragg’s Aminos or can use soy sauce
1-2 bunches bokchoy, cleaned and sliced (Cut off the very bottom and you can use the rest, stalks and leaves). If the bokchoy bunch is large one is usually enough.
1 bunch green onions, chopped (if you don’t have green onions use a regular onion chopped)
1/4 cup slivered almonds
6 ounce pack of ramen noodles or chow mein noodles (If using ramen don’t use the seasoning packet)
Wash and chop the bokchoy and onions in small pieces. Melt some butter in a skillet and add the noodles and almonds. Toss in the skillet till lightly toasted. Be careful not to scorch them.
To make the dressing:
In a glass jar with a lid, mix together the olive oil, vinegar, aminos and sweetener. Shake until combined.
When ready to serve combine everything and enjoy!