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Baby Bok Choy and Cucumber Salad

Photo: Jennifer Causey
Yield

Serves 2 (serving size: about 1 1/2 cups)

Thinly slice the bok choy stalks and leaves for a salad that's full of color and texture. You can also use larger bok choy, but save the wide, fibrous ends of the stalks for a dish where they'll be cooked.

Ingredients

  • 2 teaspoons toasted sesame oil
  • 1 teaspoon rice vinegar
  • 1 teaspoon reduced-sodium soy sauce
  • 1/2 teaspoon minced fresh garlic
  • 2 cups thinly sliced baby bok choy
  • 1/2 cup thinly sliced red bell pepper
  • 3/4 cup thinly sliced cucumber
  • 2 tablespoons fresh cilantro leaves

Nutrition Information

  • calories 67
  • fat 5 g
  • satfat 0.7 g
  • monofat 2 g
  • polyfat 2.1 g
  • protein 2 g
  • carbohydrate 5 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 154 mg
  • calcium 100 mg
  • sugars 3 g
  • Est. Added Sugars 0

How to Make It

  1. Combine first 4 ingredients in a medium bowl, stirring with a whisk. Add bok choy and remaining ingredients; toss to coat.