Asian Bok Choy Salad (Pareve)
Contributed by Eileen Goltz

Ingredients 1/2 cup water 1/4 cup sugar 1 lemon, juiced 3 tablespoons soy sauce 1/3 cup olive oil 1 medium head bok choy 6 scallions (also called green onions), chopped 2 carrots shredded 1 cup sliced mushrooms 1 cup pine nuts 1 (5 oz.) can or bag of chow mein noodles

Instructions

In a saucepan combine the water and sugar. Bring the mixture to a boil. Cook 5 minutes, stirring occasionally, until a light syrup has formed. Remove from heat. Mix in the lemon juice, soy sauce, and olive oil. Refrigerate until serving.

In a medium sized salad bowl, toss together the bok choy, carrots, mushrooms and green onions. Top with pine nuts and dried noodles. Sprinkle with the dressing to taste. Makes

Serving Size

8 servings.

Notes

Simple, elegant and very different from everyday salads Please see "Special inspections" below on how to check Bok Choy and Scallions (also known as Green Onions) for insect infestation.

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .