Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Adam Hickman
This Story Originally Appeared On cookinglight.com

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Credit: Jennifer Causey; Food Styling: Margaret Monroe Dickey; Prop Styling: Mindi Shapiro Levine

Recipe Summary test

Yield:
Serves 2 (serving size: about 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

67 calories; fat 5g; saturated fat 0.7g; mono fat 2g; poly fat 2.1g; protein 2g; carbohydrates 5g; fiber 2g; iron 1mg; sodium 154mg; calcium 100mg; sugars 3g.
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