This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce in this dish.
"Idealist: One who, on noticing that a rose smells better than a cabbage, concludes that it will also make better soup." -H.L Mencken, Journalist
This is a simple recipe, but oh so flavorful.
It will go with almost any Asian style meal that you choose as a side dish. It is a little better if you can find spicy Thai basil.
Both large bok choy and baby bok choy work for this salad. The larger cabbage has a little coarser texture and the leaves are slightly more bitter, which sets off the saltiness and sweetness of the dressing well. You can also use thinly sliced napa cabbage for this salad.
Servings: 2 | Serving size: about 1 cup
Cooking Time: 30 Minutes (does not include chilling time)
This recipe can easily be multiplied and keeps well for about 48 hours in the fridge.
Place the bok choy, basil, sesame oil, rice vinegar, soy sauce, sugar and pepper in a stainless or glass mixing bowl.
Toss well and chill.
When ready to serve, top with the sesame seeds.
Serving size: about 1 cup
|Calories 70||Calories from Fat 45|
|% Daily Value|
|Total Fat 5g||6%|
|Saturated Fat 0.5g||4%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 4g||0%|
|Dietary Fiber 1g||4%|
|Vitamin A 29%||Vitamin C 57%|
|Calcium 10%||Iron 6%|
|Vitamin K 60mcg||Potassium 300mg|