Bok Choy Salad with Fried Shallots

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Bok Choy Salad with Fried ShallotsRecipe
Photo: Randy Mayor; Styling: Claire Spollen


Serves 6 (serving size: 1 cup salad and 2 teaspoons shallots)


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5 tablespoons canola oil, divided
1/2 cup thinly sliced shallots, separated into rings
1 tablespoon cornstarch
1 tablespoon rice vinegar
1 tablespoon lower-sodium soy sauce
2 teaspoons fresh lime juice
1 teaspoon fish sauce
1/4 teaspoon crushed red pepper
1 small shallot, minced
1 garlic clove, minced
1 pound baby bok choy, rinsed and cut into (1-inch) slices
1/4 cup torn fresh mint leaves


Hands-on: 15 Minutes
Total: 15 Minutes

1. Heat a medium skillet over medium-high heat. Add 1 tablespoon oil to pan. Combine shallot rings and cornstarch in a bowl; toss to coat. Add shallots to pan; sauté 5 minutes or until crisp.

2. Combine vinegar and next 6 ingredients (through garlic) in a bowl; drizzle in remaining 1/4 cup oil, stirring with a whisk. Add bok choy and mint; toss to coat. Top with fried shallots.

Created date

August 2014

Nutritional Information

Calories 132
Fat 11.5 g
Satfat 1.1 g
Monofat 1.8 g
Polyfat 8 g
Protein 2 g
Carbohydrate 7 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 219 mg
Calcium 91 mg