Crunchy Bok Choy Salad

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

Yield: 10 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 86
  • Calories from fat: 39%
  • Fat: 3.7g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.7g
  • Protein: 2.6g
  • Carbohydrate: 11.7g
  • Fiber: 1.4g
  • Cholesterol: 0.0mg
  • Iron: 0.8mg
  • Sodium: 178mg
  • Calcium: 28mg

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

  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.
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