Oriental Green Salad

Toss this fresh vegetable salad to go with any stir-fry dish.

Yield: 2 servings.
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 45
  • Calories from fat: 48%
  • Fat: 2.4g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.4g
  • Carbohydrate: 5.5g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 157mg
  • Calcium: 0.0mg


  • 1 1/2 teaspoons sesame seeds
  • 1/2 teaspoon sesame oil
  • 2 tablespoons cider vinegar
  • 2 teaspoons lemon juice
  • 2 teaspoons low-sodium soy sauce
  • 2 cups torn fresh spinach
  • 1/2 cup shredded bok choy
  • 1/2 cup coarsely shredded carrot
  • 1 tablespoon shredded radish


  1. Combine sesame seeds and sesame oil in a small saucepan. Cook, stirring constantly, over medium-low heat 1 minute or until sesame seeds are golden. Let cool completely. Stir in vinegar, lemon juice, and soy sauce; set aside.
  2. Combine spinach and remaining ingredients. Add sesame seed mixture, and toss well.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Oriental Green Salad Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy