Crunchy Bok Choi Salad
1/3 cup veggie oil
1/2 cup brown sugar
1/4 cup red wine vinegar
2 tablespoons sesame oil
2 tablespoons low sodium soy sauce
1/2 teaspoon hot chili sauce
Salt and pepper to taste
1 cup sliced almonds
1 package ramen noodles, broken up (without the seasoning packet)
2 tablespoons butter
1 tablespoon brown sugar
1 bunch Red Dog Farm bok choi
1/2 cucumber, spiralized or chopped
2 Red Dog Farm carrots
1/3 Red Dog Farm sweet onion
1 cup dressing
Whisk all dressing ingredients together and set aside.
Toss the almonds, ramen noodles, sugar, and butter into a saucepan. Heat on medium heat until butter melts and the almonds and ramen start to brown. Heat together for about 5 minutes but don’t let it burn. Remove from heat and let it cool.
Spiralize or chop the cucumber. Slice the carrots with a vegetable peeler. Chop the bok choi into thin slices. Combine cucumber, carrot, and bok choi in a medium sized bowl.
Combine the vegetables, almonds and ramen together. Pour dressing over the salad and toss lightly.