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. Substitute wheat-free soy or tamari sauce for soy sauce.
"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 (which always seems to grow better in my garden than sweet basil). I prefer to use the large bok choy for this salad rather than the little baby bok choy. The texture is a little more coarse and the leaves slightly more bitter but I feel that it makes a better salad. You can also use thinly sliced napa cabbage for this salad.
Gluten Friendly: Those who are gluten sensitive should substitute tamari sauce in place of the soy sauce. There are low sodium versions of tamari sauce.
Servings: 2 | Serving size: about 1 cup
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10.
This recipe keeps well for about 48 hours in the fridge.
|8 ounces||bok choy (thinly sliced)|
|1/4 cup||fresh basil leaves (chiffonade)|
|2 tsp||dark sesame oil|
|1 tsp||rice vinegar|
|2 tsp||low sodium soy sauce or tamari sauce|
|fresh ground black pepper (to taste)|
|1 tsp||white or black sesame seeds|
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.
Serving size: about 1 cup
|Calories 51||Calories from Fat 28|
|% Daily Value|
|Total Fat 3g||5%|
|Saturated Fat 0.5g||2%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 4g||1%|
|Dietary Fiber 1g||6%|
|Vitamin A 103%||Vitamin C 85%|
|Calcium 14%||Iron 7%|
|Vitamin K 64 mcg||Potassium 309 mg|
|Magnesium 30 mg|