Although this salad goes with many kinds of meals, it is especially nice with any type Chinese food, especially when you need an extra vegetable to round things out. Bok choy is in interesting type of Chinese cabbage. It has a light, sweet flavor, crisp texture, and high nutritional value.
The white stalks on bok choy resemble celery without the stinginess, and the dark green crinkly leaves is similar to Romaine lettuce. Use both the stalks and the leaves in this recipe.
You can make the crispy salad topping up early in the day, or several days before you need it. Crush uncooked Ramen noodles, then add chopped almonds and sunflower seeds to toast in the oven.
This stuff is very good! This particular recipe does not use any butter or oil to make the topping. (If you look at the Crunchy Romaine Toss on page 66, there is a similar topping that uses butter to toast the noodle and nuts--but this recipe is the low fat version!) I think it is tasty both ways.
The salad dressing can be made up well before serving, also. I took this salad to a pot luck dinner, and packed the 3 components up in separate covered dishes, then when ready to serve, tossed all 3 parts together. This is very easy to travel with, or to make well in advance.
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