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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.
