Asian Bok Choy Salad
No-cook · ~15 min · Serves 4 · about 1¾ cups each
Sodium about 640 mg per serving, about 28% of the 2,300 mg daily maximum⚠ Higher in sodium. Worth pairing with lighter meals the same day.
Ingredients
- Salad: 3 cups bok choy, thinly sliced
- Salad: 1 cup carrot, grated
- Salad: 1 cup purple cabbage, thinly sliced
- Salad: ½ cup fresh cilantro, chopped (fresh is best here; dried does not substitute well)
- Salad: 1 red bell pepper, diced
- Salad: 1 cup shelled edamame
- Salad: ½ cup almonds, slivered or sliced
- Salad: 3 green onions, chopped (optional)
- Salad: crushed red pepper flakes (optional)
- Dressing: 2 Tbsp honey
- Dressing: 2 Tbsp rice wine vinegar
- Dressing: 1 Tbsp sesame oil
- Dressing: 1 garlic clove, minced
- Dressing: 4 Tbsp reduced-sodium soy sauce (Kikkoman Less Sodium, or any reduced-sodium soy sauce)
Directions
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- Combine all cut vegetables and the edamame in a large bowl.
- In a mason jar, combine the honey, rice wine vinegar, sesame oil, garlic, and soy sauce; shake until combined.
- Pour the dressing over the vegetables and stir to coat evenly.
- Garnish with sesame seeds, almonds, and crushed red pepper flakes.
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No reduced-sodium soy sauce in the house? You do not need to buy a second bottle. Mix 3 parts regular soy sauce with 2 parts water; that lands within a few milligrams of the reduced-sodium version and keeps the liquid the recipe is built around, which is what you want in a dressing or a marinade. If you would rather not add water, use a scant 2 teaspoons for every tablespoon called for. That is the simpler move and it works well in a stew or a stir-fry, where a little less liquid will not be missed. Either way, taste before you add more.
Per-serving values are approximate and vary with brand, variety, and preparation.