I don't know where she got it but this one is similar: Bok Choy Salad.
Pac Choi is spicier than bok choy. Baby bok choy is milder than either. You can use any of these.
- 5-6 small bulbs or 3 large bulbs cleaned and sliced 1/2" thick, about 6 cups
- 5 scallions, sliced 1/4" thick
- 1/4 c. sliced almonds
- 1 package rice vermicelli noodles
- 2 T. butter
- 2 T. sesame seeds
FOR THE DRESSING:
- 1/4 c. light brown sugar (or 2T. dark brown sugar + 2T. turbinado)
- 2 T. apple cider vinegar
- 2 T. light sesame oil
- 2 T. dark sesame oil
- 2 T. tamari soy sauce or 2 T. coconut aminos
- 1 t. salt
Combine dressing ingredients in small bowl and set aside to meld while you make the salad. Taste and adjust seasoning. The sweet, sour, and salty elements should be balanced.
Break rice noodles into 1" pieces. Heat butter in small saute pan and fry rice noodles until the puff up and turn light gold. DON'T BURN THEM! Set aside on paper towels.
Add almonds to butter and toss until lightly browned. Set aside on paper towels.
Toast sesame seeds in remaining butter until lightly browned. Mix into dressing.
Mix cabbage and green onions with dressing. Top with remaining ingredients and serve.
NOTE: The dressing was very good served with baby white Hakurei turnips with their greens. The turnips are a little spicy and the sweetness of the dressing cuts through them: