By Lahde Fesler, from the July 2000 newsletter

The following recipe was given to the Deli by a Co-op member, Elsie. It has proven to be one of the Deli's most popular salad dishes.

Elsie's Bok Choy Salad

Bok Choy, any size, large or small, will do
Almonds, slivered
Sunflower seeds
Ramen Noodles
Vinegar
Canola Oil
Tamari

Chop desired quantity of bok choy into roughly 1/2 inch strips and place into bowl. Heat up a skillet and stir slivered almonds and sunflower seeds over medium heat until roasted, then set aside on plate to cool. Break ramen into bite sized pieces and sprinkle over bok choy with the almonds and sunflower seeds. Now make the dressing, using the following ratios: one part vinegar to one part canola oil and a 1/2 part tamari. Dress to taste. In the Deli, they use two large cabbages to approximately one cup of dressing.

Copyright: Copyright on articles and recipes are jointly held by the Moscow Food Co-op and the respective authors, except were otherwise noted.

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