Tidewater Basketry Guild Recipes

TBG Chef Jamie VanOekel

Bok Choy Salad

2 - 3oz. Pkgs ramen noodles
cup sunflower seeds
3 tablespoons slivered almonds, chopped
cup sugar
cup olive oil
cup cider vinegar
2 tablespoons soy sauce
1 boy choy (or napa cabbage), shredded
6 green olins, chopped.

Remove flavor packet from ramen noodle mix. Crumble noodles. Combine noodles, sunflower seeds and almonds. Spread on 15 x 10 in. pan. Bake ar 350 for 8-10 minutes, set aside. Bring sugar and next 3 ingredients to a boil in saucepan over medium heat. Remove from heat and cool. Place boy choy (or napa cabbage) and green onions in a large bowl, drizzle with sugar mixture. Add ramen noodle mixture, tossing well. Serve immediately.

6-8 servings.