Baby Bok Choy Salad
Recipe type: Salad
Serves: 4-6
- 2 small heads baby bok choy, thinly sliced crosswise
- 2 medium carrots, cut into matchsticks
- 3 large radishes, sliced
- ½ cup olive oil
- ¼ cup white vinegar
- ⅓ cup sugar
- 3 tablespoons soy sauce
- 3 tablespoons slivered almonds, toasted
- Combine bok choy, carrots, and radishes. Set aside.
- Combine oil, vinegar, sugar, and soy sauce in a shaker jar. Shake well.
- Pour dressing over vegetables just before serving. Top with slivered almonds.
Recipe by Cooking with Veggies at https://cookingwithveggies.com/2013/05/27/happy-memorial-day/
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