Crunchy Bok Choy Salad

recipe
Crunchy Bok Choy Salad is the perfect accompaniment to any Asian dish.

Yield:

10 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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

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.

August 2001
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