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Cucumber, Bok Choy and Radish Salad

 
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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

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

1 english cucumber
slice into half-moon slices
*
2 small bok choy
sliced lenghwise, or l larger size
*
4 radishes
thinly sliced
¼ cup cilantro
chopped with the thin stems
Dressing:
½ tablespoon hot chili peppers
Korean, or 1/4 teaspoon red pepper flakes, or to taste
1 small garlic cloves
minced
*
1 tablespoon soy sauce, tamari
or to taste
2 tablespoons rice vinegar
or to taste
1 tablespoon sugar
or to taste, or honey, or maple syrup
1 teaspoon sesame oil
1 ½ tablespoons olive oil, extra-virgin
1 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

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Comments

Friendship, United States
 over 3 years ago

Super-De-Lish!!

Nutrition Facts

Serving Size 25g (0.9 oz)
Amount per Serving
Calories 7974% 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%
* based on a 2,000 calorie diet How is this calculated?

 

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