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.
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
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.
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