Ingredients
Scale
- 3 cups Baby Bok Choy, thinly sliced
- 2 cups Red Cabbage, shredded
- 1 cup Carrots, julienned or shredded
- 1/2 cup Shelled Edamame, cooked
- 1/4 cup Green Onions, sliced
- 1/2 cup Sliced Almonds, toasted
- 1/4 cup Toasted Sesame Seeds
- 1 package Dry Ramen Noodles, crushed (discard seasoning packet)
- For the Dressing:
- 3 tbsp Rice Vinegar
- 2 tbsp Soy Sauce (or Tamari for gluten-free)
- 1 tbsp Sesame Oil
- 1 tsp Fresh Ginger, grated
- 1 clove Garlic, minced
- 1 tbsp Honey or Maple Syrup
Instructions
- Start by washing the baby bok choy thoroughly to remove any grit between the leaves. Slice the stalks and leaves into thin ribbons. Shred the red cabbage and carrots if you didn’t buy them pre-shredded. In a small glass jar or bowl, whisk together the rice vinegar, soy sauce, sesame oil, grated ginger, minced garlic, and honey until the dressing is well-emulsified. Set the dressing aside to let the flavors meld while you prepare the crunchy elements.
- Place a dry skillet over medium heat. Add the crushed ramen noodles and sliced almonds. Stir frequently for 3 to 5 minutes until they turn a golden brown color and smell nutty. Watch them closely, as they can burn quickly. Once toasted, remove them from the heat immediately and transfer to a small bowl to cool. This step is crucial for adding that signature “crunch” that gives the bowl its name.
- In a large mixing bowl, combine the sliced bok choy, shredded cabbage, carrots, edamame, and green onions. Pour the dressing over the vegetables and toss thoroughly to ensure every leaf is coated. Just before serving, fold in the toasted ramen noodles, almonds, and sesame seeds. Tossing the crunchy bits in at the last second ensures they stay perfectly crisp. Serve immediately in chilled bowls for the best experience.
- Cook Time: 20 minutes