CRUNCHY BOK CHOY SALAD

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Welcome to a healthy recipe in my life.
You need this Crunchy Bok Choy Salad in yours.

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This is my first spiralized recipe. I purchased The Inspiralizer and I LOVE IT! It does this magical thing and transforms vegetables. These cucumbers had the best texture. I am in love. 

My absolute favorite is using it to spiralize raw zucchini. It tastes like whatever you mix it with and NOT zucchini. Enter vegetable of my fall/winter. 

But in this Crunchy Bok Choy Salad I spiralized the cucumber and it gave the salad some oomph that it wouldn’t of had if I had just chopped/sliced it. And it’s so pretty.

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This recipe originates from my co-worker and friend that I have mentioned previously, Katelyn. She brought it in for a pot luck and I immediately jumped on the train.

This salad has a sweet and sour dressing that pulls all the flavors together, my dressing airs more on the side of sweet.
Crunchiness comes from pan sauteed sugared buttered raw ramen noodles and sliced almonds that are thrown into the mix. I can’t do a salad without some crunch.

A great tip: make the almond ramen mixture as a snack and then just continuously shovel it into your face like I did. I was surprised any of it made it into the actual salad.

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Bright colors in fresh veggies make this salad way more appetizing. It looks healthy and it looks good. I love using bright carrots and super vibrant green bok choy to get a good looking salad. I’m more likely to dig in when it looks like more than a salad and so colorful.

Your brain is thinking: bright colors = good! Just don’t think about the base being vegetables.

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I love eating this with chopsticks. But it’s quite a challenge.

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