No current photos.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (78g) Recipe makes 8 servings |
||
| Calories 34 | ||
| Calories from Fat 17 | (49%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.9g | 2% | |
| Saturated Fat 0.3g | 1% | |
| Monounsaturated Fat 0.7g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 131mg | 5% | |
| Potassium 193mg | 5% | |
| Total Carbohydrate 4.0g | 1% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 2.5g | ||
| Protein 1.1g | 2% | |
Crunchy Bok Choy Slaw
By: Happy Hippie
Jan 21, 2008
I found this recipe on Yahoo.com while searching for recipes using bok choy as an ingredient. I haven't made this yet, but it sounds delish and easy to prepare. If you try it before I do, please share your thoughts in the review process.
SERVES 8
Ingredients
- 1/4 cup rice vinegar
- 1 tablespoon toasted sesame oil
- 2 teaspoons sugar
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 6 cups bok choy, very thinly sliced
- 2 medium carrots, peeled and shredded
- 2 scallions, thinly sliced
Directions
1
Whisk vinegar, oil, sugar, mustard and salt in a large bowl until the sugar dissolves. Add bok choy, carrots and scallions.2
Toss to coat with the dressing.
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- Course > Salads > Salad dressings
- Main Ingredient > Vegetables > Carrots
- Main Ingredient > Vegetables > Greens > Bok Choys
- Main Ingredient > Vegetables > Onions
- Cuisine > Asian
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Presentation > Served Cold
- Preparation > Technique > No Cook
- Occasion > To Go... > Potluck
- Occasion > To Go... > Picnic
- Dietary > Diabetic
- Dietary > Vegetarian
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: Grace-AK
On Jul 1, 2008
This was a perfect way to use bok choy. The dressing is light, yet flavorful. Really more of a salad than a traditional 'slaw', additional veggies wouldn't be out of place. I sliced the bok choy, but grated the carrots. It was a beautiful presentation. We loved this and the dijon played perfectly with Mustard Plus Glazed Pork Chops (Mustard Plus Glazed Pork Chops) This recipe is a must!
From: Glimmer
On May 6, 2008
I made this salad tonight for the second time and realized I'd forgotten to review it. I had never had bok choy raw before I tried this and this was the perfect first recipe. The first time I made it exactly as posted and this time I added some daikon radish I needed to use up and also some red radish for color. I julienned all the veggies and it made a beautiful dish...I'd serve it to guests any time...would be very good at a brunch. The only thing I might warn about is the toasted sesame oil. It has a very strong taste for people that aren't use to it(I like it in small doses)and I'd suggest starting out with a smaller amount and adding for taste. Thanks much for posting this great alternative to a cabbage slaw.
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