Unusual recipes

Baby Bok Choy and Cucumber Salad

Baby Bok Choy and Cucumber Salad



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Yield

Serves 2 (serving size: about 1 1/2 cups)

Thinly slice the bok choy stalks and leaves for a salad that's full of color and texture. You can also use larger bok choy, but save the wide, fibrous ends of the stalks for a dish where they'll be cooked.

Ingredients

  • 2 teaspoons toasted sesame oil
  • 1 teaspoon rice vinegar
  • 1 teaspoon reduced-sodium soy sauce
  • 1/2 teaspoon minced fresh garlic
  • 2 cups thinly sliced baby bok choy
  • 1/2 cup thinly sliced red bell pepper
  • 3/4 cup thinly sliced cucumber
  • 2 tablespoons fresh cilantro leaves

Nutritional Information

  • Calories 67
  • Fat 5g
  • Satfat 0.7g
  • Monofat 2g
  • Polyfat 2.1g
  • Protein 2g
  • Carbohydrate 5g
  • Fiber 2g
  • Cholesterol 0.0mg
  • Iron 1mg
  • Sodium 154mg
  • Calcium 100mg
  • Sugars 3g
  • Est. added sugars 0

How to Make It

Combine first 4 ingredients in a medium bowl, stirring with a whisk. Add bok choy and remaining ingredients; toss to coat.


Watch the video: Bok Choy Is AMAZING u0026 Why You Should Eat It with recipe (August 2022).