Tuesday, February 23, 2010

Bok Choy Salad

A desire to increase my vegetable intake during lunches and Martha Stewart's Living.

  • 4 teaspoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon toasted sesame oil
  • 3/4 teaspoon sugar
  • 5 cups sliced, raw bok choy (any type; about 1 1/2 pounds)
  • 2 tablespoons chopped cashews

  1. Whisk together 4 teaspoons rice vinegar, 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, and 3/4 teaspoon sugar in a bowl. Toss in 5 cups sliced, raw bok choy. Top with 2 tablespoons chopped cashews.

I had a little extra bok choy, so I doubled the dressing amount and tripled the cashews :)

Updated Notes:
If you are going to store this for later, one batch of the dressing should be enough. This salad is so good!

Liz's Rating: 9/10


Crystal said...

Ooh, sounds simple and good. I love bok choy, so this is right up my alley!

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