Crunchy Bok Choy Salad

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Step 1

Whisk all ingredients for the dressing together and set aside.

Step 2

Toss the almonds, ramen noodles, sugar, and butter into a saucepan. Heat on medium heat until butter melts and the almonds and ramen start to brown. Heat together for about 5 minutes but don't let it burn. Remove from heat and let it cool.

Step 3

Spiralize or chop the cucumber. Slice the carrots with a vegetable peeler. Chop the bok choy into thin slices. Combine cucumber, carrot, and bok choy in a medium sized bowl.

Step 4

Combine the vegetables, almonds and ramen together. Pour dressing over the salad and toss lightly.

Step 5

Serve!

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