Recipe Submitted by : Fountain Avenue Kitchen [Click and find more such recipes from Fountain Avenue Kitchen]


About 5 cups thinly sliced baby bok choy (napa or savoy cabbage would also be terrific)
6-8 radishes, thinly sliced
1 3-ounce package Ramen noodles, seasoning packet discarded and crumbled
1 medium carrot, sliced thinly or shaved with a vegetable peeler
2-3 green onions, thinly sliced
shredded, cooked chicken, about 2-3 cups or 2 breasts
1/3 cup sunflower seeds and/or peanuts
Thai Ginger Peanut Sauce (recipe follows)
optional: halved tomato grapes, bean sprouts, cilantro, cucumbers, jicama


  • Mix all ingredients in a large salad bowl and toss with Thai Ginger Peanut Sauce.
  • If desired, serve with a bowl of sauce for extra drizzling.


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