Crunchy Bok Choy Salad Recipe
Servings: 10
Ingredients
- Dressing
- 2 Tbsp. sugar
- 3 Tbsp. cider vinegar
- 3 Tbsp. soy sauce
- 2 tsp peanut butter
- 1/2 tsp curry pwdr
- 1/4 tsp crushed red pepper Salad
- 1 x 3 ounce ramen soup, baked
- 1/4 c. peanuts, dry-roasted unsalted, optional
- 3 c. bok choy thinly sliced
- 1 c. red bell pepper thinly sliced
- 1/2 c. shredded carrot
- 1/4 c. green onions sliced
Directions
- Combine the dressing ingredients and set aside. Crumble the ramen noodles and combine with everything except the peanuts. Top with dressing and mix in nuts.
- NOTES : Kristin: I omitted the peanuts and used regular cabbage (about 1/2 head). I minced everything in the food processor. This is really good. It needs to be made ahead to allow the ramen noodles to soften.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 67g | |
| Recipe makes 10 servings | |
| Calories 105 | |
| Calories from Fat 46 | 44% |
| Total Fat 5.21g | 7% |
| Saturated Fat 1.67g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 420mg | 18% |
| Potassium 159mg | 5% |
| Total Carbs 12.73g | 3% |
| Dietary Fiber 1.3g | 4% |
| Sugars 5.12g | 3% |
| Protein 2.54g | 4% |
