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

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

Recipe by Cooking Light August 2001

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Yield:
10 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

86 calories; calories from fat 39%; fat 3.7g; saturated fat 1.9g; mono fat 1g; poly fat 0.7g; protein 2.6g; carbohydrates 11.7g; fiber 1.4g; iron 0.8mg; sodium 178mg; calcium 28mg.
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