This Bok Choy Salad with its incredibly flavorful Asian dressing is the best way to enjoy this kind of cabbage, especially if you need a change from stir fry.
Make the dressing: Whisk together vinegar, olive oil, sesame oil, sugar, and soy sauce. Allow to sit for at least 20 minutes to allow flavors to develop. Feel free to make the day before and chill.
Prepare the crunchy topping: Melt butter in a large saute pan over medium-low heat. Add the crumbled ramen noodles, stir to coat in butter, and toast for about 5 minutes. Stir occasionally to prevent burning. Add the blanched almonds, stir, and toast for another 2-5 minutes. Remove them from the heat and set aside until you are ready to prepare the salad.
Prepare the salad: Chop the bok choy into small pieces, including the greens and the stalks. Add the bok choy to a large bowl with the sliced green onions. Whisk or shake dressing to combine and then add to salad in small amounts to coat - you may end up with excess dressing and the amount you add is based on preference. Stir in noodles and almonds just prior to serving to retain crunch. Sprinkle with sesame seeds, if desired.