ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Crunchy Bok Choy Salad

Yield 10 servings (serving size: 1/2 cup)
Crunchy Bok Choy Salad is the perfect accompaniment to any Asian dish.

Ingredients

  • Dressing:
  • 2 tablespoons sugar
  • 3 tablespoons cider vinegar
  • 3 tablespoons low-sodium soy sauce
  • 2 teaspoons peanut butter
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon crushed red pepper
  • Salad:
  • 1 (3-ounce) package ramen noodles
  • 1/4 cup unsalted dry-roasted peanuts
  • 3 cups thinly sliced bok choy
  • 1 cup very thin red bell pepper strips
  • 1/2 cup shredded carrot
  • 1/4 cup diagonally cut green onions

Nutrition Information

  • calories 86
  • caloriesfromfat 39 %
  • fat 3.7 g
  • satfat 1.9 g
  • monofat 1 g
  • polyfat 0.7 g
  • protein 2.6 g
  • carbohydrate 11.7 g
  • fiber 1.4 g
  • cholesterol 0.0 mg
  • iron 0.8 mg
  • sodium 178 mg
  • calcium 28 mg

How to Make It

  1. To prepare dressing, combine first 6 ingredients in a large bowl; stir well with a whisk.

  2. To prepare the salad, crumble noodles; discard seasoning packet. Heat a nonstick skillet over medium-high heat. Add peanuts; saute for 4 minutes or until browned. Remove from heat. Combine crumbled noodles, peanuts, bok choy, and the remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.