Recipe: Bok Choy Salad (3)

BOK CHOY CABBAGE SALAD

1 bunch green onions, chopped, green & all

DRESSING:
1/2 cup oil
1/4 cup cider vinegar
1/2 tsp. salt
2 tbsp. soy sauce
1/2 cup sugar

Shake well in a bottle before adding to cabbage. Mix cabbage and dressing and refrigerate before serving. Add noodle mixture.

NOODLE MIXTURE:
Lightly brown 1/4 cup margarine; add 3/4 cup slivered almonds, 2 packages Ramen noodles and sunflower seeds. Mix well and cool. Later add to cabbage.

BOK CHOY SALAD

1 1/2 tbsp. sugar
1 tsp. salt
1/2 cup oil
3 tbsp. Japanese vinegar
1/2 tsp. black pepper
1/2 head bok choy
2 tbsp. slivered almonds
2 green onions, chopped
2 tbsp. white sesame seeds
1/2 lb. sliced, fresh mushrooms
1/2 pkg. Ramen noodles, broken

Mix thoroughly first 5 ingredients and pour over remaining ingredients.

ORIENTAL BOK CHOY SALAD

1/2 cup butter or margarine
2 tbsp. white sugar
1 bottle of sesame seeds (1 oz.)
2 pkgs. Ramen noodles (broken up), do not use flavor packet
1 sm. pkg. slivered almonds
2 lbs. bok choy lettuce (chopped coarsely)
5 to 6 green onions, tops and all chopped

In large skillet melt butter over medium heat. Add sesame seed, noodles, almonds and sugar. Stir all the time until lightly browned. Set aside to cool to room temperature. Toss bok choy and onions together, mix and chill until ready to serve. Just before serving, break up the crunchie mixture, add to bok choy, pour dressing over, mix and serve.

DRESSING:
3/4 cup vegetable oil
1/4 cup red wine vinegar
1/2 cup white sugar
2 tbsp. soy sauce

Mix well and chill until ready to use.