(Adapted from Culinary Hill—serves 8)

Ingredients

Sesame Dressing

¼ cup light brown sugar

¼ cup olive oil

2 Tbsp. red wine vinegar

2 Tbsp. toasted sesame seeds(see notes)

1 Tbsp. Tamari (gluten free soy sauce)

Baby Bok Choy Salad

2 Tbsp. oil

1 package ramen noodles, seasoning packet discarded, to make this salad gluten-free leave out the ramen noodles

¼ cup sliced almonds

3-4 bunches baby bok choy

5 scallions chopped

1 cup golden raisins

To make the dressing, in a small bowl or in a jar with a tight-fitting lid, combine brown sugar, olive oil, vinegar, sesame seeds, and soy sauce. Allow flavors to blend at room temperature while preparing the rest of the salad.

Meanwhile, heat 2 tablespoons olive oil in a large sauce pan over medium heat until shimmering. Reduce heat to low. Add ramen noodles and almonds; sauté until toasted, about 10 minutes, stirring frequently to avoid scorching.

In a large bowl, combine bok choy, scallions, golden raisins and crunchy mix. Drizzle salad dressing over the top and toss until uniformly combined. Serve at room temperature.

Recipe Notes

You may purchase toasted sesame seeds or toast regular sesame seeds yourself. To toast sesame seeds, place in a dry skillet over the lowest possible heat and shake frequently until lightly golden brown, 10 to 15 minutes.

To make ahead, mix Sesame Dressing and store covered in the refrigerator. The bok choy and scallions may be chopped and store separately in containers in the refrigerator. The crunchy mix may be toasted ahead of time, cooled, and stored at room temperature. I recommend that you prep the ingredients no more than 1 day ahead of time.