Cucumber, Bok Choy & Radish Salad

Name: Cucumber, Bok Choy and Radish Salad
Yield: 4
Cuisine: Fusion
Ingredients: english cucumber; bok choy; radishes; cilantro; hot chili peppers; garlic cloves; soy sauce, tamari; rice vinegar; sugar; sesame oil; olive oil, extra-virgin; sesame seeds

Submitted by happyzhangbo

This refreshing cucumber-radish salad is sweet, sour and slightly spicy. It’s a Korean inspired side dish, and goes deliciously well with any meat main dishes. It helps to cut through the fat and brightens up the whole meal.

YIELD

4 servings

PREP

8 min

COOK

0 min

READY

10 min

Ingredients

ENGLISH CUCUMBER
slice into half-moon slices *

SMALL BOK CHOY
sliced lenghwise, or l larger size *

RADISHES
thinly sliced

CUP CILANTRO
chopped with the thin stems

Dressing

TABLESPOON HOT CHILI PEPPERS
Korean, or 1/4 teaspoon red pepper flakes, or to taste

SMALL GARLIC CLOVES
minced *

TABLESPOON SOY SAUCE, TAMARI
or to taste

TABLESPOONS RICE VINEGAR
or to taste

TABLESPOON SUGAR
or to taste, or honey, or maple syrup

TEASPOON SESAME OIL

1 ½

TABLESPOONS OLIVE OIL, EXTRA-VIRGIN

TEASPOON SESAME SEEDS
toasted

Directions

In a small bowl, add all the dressing ingredients and mix until well blended. Set aside.

In a large mixing bowl, add the cucumber, boy choy, radishes and cilantro.

Pour the dressing over the vegetables, and gently toss until well coated and combined. Serve.

Note:

If you don’t eat salad right away, wrap it up, and keep it in the fridge. Toss it again before serving.

* not incl. in nutrient facts

Comments

anonymous

Super-De-Lish!!

Nutrition Facts

25g

Amount per Serving

Calories 79 74% of calories from fat

% Daily Value *

Total Fat 6g 10%

Saturated Fat 1g 5%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 215mg 9%

Total Carbohydrate 2g 2%

Dietary Fiber 1g 3%

Sugars g

Protein 1g

Vitamin A 19% • Vitamin C 66%

Calcium 1% • Iron 2%

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