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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 the vinegar, oil, sugar, mustard and salt in a large bowl until the sugar dissolves. Add the bok choy, carrots and scallions; toss to coat with the dressing.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
33 calories; 2g total fat; 0g total saturated fat; 0mg cholesterol; 132mg sodium; 4g carbohydrates; 1g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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