Bok Choy Ramen Salad

Ingredients and Weight:

• 2 heads of bok choy, chopped (1 lb)
• 1 package ramen noodles (3 oz)
• 1/2 cup shredded carrots (3 oz)
• 1/2 cup chopped red bell pepper (3 oz)
• 1/4 cup chopped green onion (1 oz)

Dressing Ingredients:

• 1/4 cup soy sauce (2 fl oz)
• 2 tablespoons rice vinegar (1 fl oz)
• 1 tablespoon sesame oil (1/2 fl oz)
• 1 tablespoon honey (1/2 fl oz)
• 1 teaspoon ground ginger (0.2 oz)

Preparation Time:

15 minutes

Cooking Time:

5 minutes for ramen noodles

Difficulty Level:

2 out of 5 (Simple)

Preparation Method Steps:

1. Cook ramen noodles according to package directions and set aside.
2. Chop bok choy, carrots, bell pepper, and green onion.
3. In a large bowl, combine bok choy, carrots, bell pepper, and green onion.
4. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, and ground ginger.
5. Add dressing to the bowl with vegetables and toss to combine.
6. Add cooked ramen noodles and toss again.

Nutritional Information (per serving):

• Calories: 250
• Fat: 10g
• Carbohydrates: 35g
• Protein: 10g

Dish Characteristics:

• Light and refreshing
• Asian-inspired flavors
• Crunchy and colorful

User Comments:

• "This salad is so flavorful and satisfying. It's the perfect lunch or dinner option."
• "I love how quick and easy this salad is to make. It's also a great way to use up leftover ramen noodles."
• "This salad is a hit with my family. They especially love the combination of sweet and savory flavors."

Special Precautions and Tips:

• If you don't have rice vinegar, you can substitute white vinegar.
• To make a vegan version of this salad, use tamari instead of soy sauce.
• To add extra crunch, sprinkle with toasted sesame seeds or chopped peanuts before serving.