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Bok Choy Salad with Chow Mein

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Ingredients

    • 1 tablespoon canola oil, or as needed

    • 5 tablespoons sesame seeds, or to taste

    • 2 (6 ounce) packages dried chow mein noodles

    • ¼ cup chopped almonds, or to taste (Optional)

    • 1 ½ tablespoons honey, or to taste (Optional)

    • Sauce:

    • 1 cup olive oil

    • ⅓ cup white sugar

    • Salad:

    • 1 large head bok choy, cut into 1-inch pieces

    •  
    • ½ cup apple cider vinegar

    • 2 tablespoons soy sauce

Directions

  1. Heat canola oil in a large skillet over medium heat. Add sesame seeds. Heat for 30 seconds; start stirring with a spatula and add chow mein noodles and almonds. Cook, stirring constantly, until seeds are dark brown, about 4 minutes. Remove from heat. Add honey; stir until crunch mixture sticks together. Pour into a bowl; cover with plastic wrap. Refrigerate until cool, about 10 minutes.

  2. Mix olive oil, sugar, vinegar, and soy sauce together in another bowl. Cover with plastic wrap; refrigerate dressing until cool.

  3. Place bok choy into a salad bowl.

  4. Place crunch mixture on a flat work surface. Break into smaller pieces using a meat tenderizer. Add to the bok choy; mix into the salad. Serve dressing on the side.

  5. Mix dressing well; serve alongside the salad.


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