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
- 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 :)
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