Lynn Minkow’s Bok Choy Salad Recipe




  • 2 T. soy sauce

  • ¼ c. wine vinegar

  • ½ c. sugar

  • ¼ to ½ c. olive oil

  • 1 T. sesame oil

  • 1 pack Ramen noodles finely smashed (discard the seasoning packet)

  • ¼ c. sesame seeds

  • 1 c. sliced almonds

  • 1 head Bok Choy, sliced

  • 1 bunch scallions sliced


Combine soy sauce, wine vinegar, sugar and olive oil in non-reactive sauce pan. Bring to a boil ensuring sugar is dissolved. Remove from heat and cool. Heat the sesame oil in a large pan and toast the smashed Ramen noodles, sesame seeds and sliced almonds. Remove from heat and set aside. Place sliced Bok Choy and scallions in a large bowl; add the sauce and noodle mixture. Combine well and refrigerate. Bring to room temperature to serve. Serves 4 – 6.


Recipe by Lynn Minkow from “Recipes from The Rock”.

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