Crunchy Bok Choy Slaw
From EatingWell: August/September 2006
A versatile side dish to go with grilled meats or poultry. Crispy, crunchy and thoroughly delicious.
- 1/4 cup rice vinegar
- 1 tablespoon toasted sesame oil
- 2 teaspoons sugar
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 6 cups very thinly sliced bok choy, (about a 1-pound head, trimmed)
- 2 medium carrots, shredded
- 2 scallions, thinly sliced
- 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.
Per serving: 33 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 4 g carbohydrates; 1 g added sugars; 1 g protein; 1 g fiber; 132 mg sodium; 185 mg potassium.
Nutrition Bonus: Vitamin A (100% daily value), Vitamin C (40% dv).
Exchanges: 1 vegetable
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- Total Time
- 30 minutes or less
- 8 or more
- Preparation/ Technique
- Ease of Preparation
- August/September 2006