Baby Bok Choy Salad with Sesame Dressing
FOR THE SESAME DRESSING:
¼ cup light brown sugar
¼ cup olive oil
2 tablespoons red wine vinegar
2 tablespoons toasted sesame seeds
1 tablespoon soy sauce
FOR THE BABY BOK CHOY SALAD:
2 tablespoons olive oil
1 packet of 2 minute noodles crumbled, seasoning packet discarded
¼ cup sliced almonds
1 bunch baby bok choy sliced (5 – 6 bulbs)
5 shallots chopped
To make the dressing, in a small bowl or in a jar with a tight-fitting lid, combine brown sugar, olive oil, vinegar, toasted sesame seeds, and soy sauce. Allow flavours to blend at room temperature while preparing the rest of the salad.
Meanwhile, heat 2 tablespoons olive oil in a large saucepan over medium heat until shimmering. Reduce heat to low. Add noodles and almonds; sauté until toasted, about 10 minutes, stirring frequently to avoid scorching.
In a large bowl, combine baby bok choy, scallions, and crunchy mix. Drizzle salad dressing over the top and toss until uniformly combined. Serve at room temperature.