How To Make Almond and Baby Bok Choy Asian Salad
Crispy almonds and fresh baby bok choy take center stage in this Asian salad recipe. The use of mirin lends a truly authentic flavor to this dish.
Preparation: 25 minutes
Cooking:
Total: 25 minutes
Serves:
Ingredients
- ½cupcanola oil
- ¼cuprice vinegar
- 3tbspsoy sauce
- 1tbspmirin,(Japanese sweet rice wine)
- 2tbspsesame seeds,toasted
- ½headromaine lettuce,chopped
- 2headsbaby bok choy,cleaned and sliced
- 1carrot,cut into matchsticks
- ¼cupalmonds,toasted, sliced
- ½cupcroutons
Instructions
-
Whisk together the oil, vinegar, soy sauce, mirin, and sesame seeds in a small bowl, then set aside.
-
Toss together the romaine, bok choy, carrot, almonds, and croutons in a large bowl.
-
Pour the dressing over the salad, toss to coat, and serve immediately.
Nutrition
- Calories: 373.23kcal
- Fat: 34.61g
- Saturated Fat: 2.78g
- Trans Fat: 0.11g
- Monounsaturated Fat: 21.05g
- Polyunsaturated Fat: 10.00g
- Carbohydrates: 11.78g
- Fiber: 4.46g
- Sugar: 2.65g
- Protein: 5.69g
- Sodium: 706.49mg
- Calcium: 135.92mg
- Potassium: 477.15mg
- Iron: 2.24mg
- Vitamin A: 474.59µg
- Vitamin C: 14.29mg
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