Crunchy Ramen-Bok Choy Salad

Ingredients and Weight:

• 2 packages (3 ounces each) ramen noodles
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 2 heads bok choy, cored and chopped
• 1 cup shredded carrots
• 1 cup sliced radishes
• 1/2 cup green onions, chopped
• 1/4 cup cilantro, chopped
• 1/4 cup sesame seeds
• 1/4 cup rice vinegar
• 1/4 cup soy sauce
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 1/4 teaspoon ground ginger

Preparation Time:

15 minutes

Cooking Time:

None

Difficulty Level:

2

Preparation Method Steps:

1. Crush the ramen noodles in a large bowl.
2. In a skillet, heat the olive oil over medium heat. Add the ramen noodles and salt, and cook until golden brown and crispy.
3. Transfer the crispy ramen to the large bowl.
4. Add the bok choy, carrots, radishes, green onions, and cilantro to the bowl.
5. In a separate bowl, whisk together the rice vinegar, soy sauce, honey, sesame oil, and ginger.
6. Pour the dressing over the salad and toss to coat.
7. Sprinkle with sesame seeds and serve immediately.

Nutritional Information:

• Calories: 300
• Fat: 12g
• Carbohydrates: 35g
• Protein: 10g

Dish Characteristics:

• Crunchy and flavorful
• Refreshing and light
• Perfect for a summer meal or potluck

User Comments:

• "This salad is so delicious and addicting! The crispy ramen adds a great texture and flavor."
• "I love the combination of crunchy ramen, fresh vegetables, and tangy dressing."
• "This is a great way to use up leftover ramen noodles. It's a quick and easy dish that everyone will enjoy."

Special Precautions and Tips:

• If you don't have rice vinegar, you can substitute regular vinegar.
• If you don't have sesame oil, you can substitute canola oil.
• To make a vegan version of this salad, omit the honey.