A versatile side dish to go with grilled meats or poultry. Crispy, crunchy and thoroughly delicious.

EatingWell Test Kitchen
Advertisement

Ingredients

Directions

  • Whisk vinegar, oil, sugar, mustard and salt in a large bowl until the sugar dissolves. Add bok choy, carrots and scallions; toss to coat with the dressing.

    Advertisement

Nutrition Facts

34 calories; 1.9 g total fat; 137 mg sodium. 4 g carbohydrates; 1.1 g protein; Full Nutrition

Reviews (4)

Read More Reviews
4 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
07/04/2013
Your picture has red onion or cabbage in the salad but nothing red is in the recipe you list!I drew the water out of the bok choy with salt and rinsed it well before using it in the salad which eliminated the bitterness (I almost always do this to veggies in the Kale family before I use them in uncooked recipes).. I added grated ginger and used honey instead of sugar and left the onion like products out. It was good. Read More
Rating: 4 stars
10/30/2011
Really light and refreshing summer salad used agave syrup instead of sugar... an extra teaspoon to sweeten it up a bit. Also did not have bok choy so used chinese cabbage. Read More
Rating: 4 stars
10/30/2011
Great summer salad just like person before me posted used agave syrup and added julliened apple for a little extra sweetness. Bok choy is a little bitter but with all the other flavors makes a great combination. Read More
Advertisement
Rating: 4 stars
10/29/2011
I did the same as the two above and used agave rather than sugar and added an extra tsp as well. Instead of the green onion I used a shallot as that's all I had and I added a sprinkle of toasted sesame seeds and sunflower seeds for an additional salty crunch. This was served as a side to some organic ribs. Delicious!! Read More