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This salad reminds me of an Asian stir fry in a bowl!
This yummy salad was inspired by one that I ate while on vacation a few years ago. I really like salad, but I always like to change things up so it’s not boring. I love the crisp textures, the addition of baby bok choy and the wonderful flavors found in this salad. It’s a nice refreshing change!
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Take a small Mason jar or other small container with a tight fitting lid and add the brown sugar, olive oil, red wine vinegar, tamari and sesame seeds. Shake well until all combined and leave at room temperature while preparing the rest of the salad.
Cut the bulb off of each of the baby bok choy to separate each stem. Wash and dry well and slice into bite sized pieces. In a large bowl, mix together the chopped bok choy, shredded carrots, chopped green onions, almond slices and crispy noodles.
When ready to serve, drizzle the salad dressing on top and mix well. Serve at room temperature.
* To make this salad gluten free, be sure to use gluten free tamari and gluten free dried crispy noodles