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Lilly’s Table

 
 
Baked Tofu
© Lillys-Table.com Photo of Bok Choy Slaw
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

10 mins

Time
Estimate
10 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Bok Choy Slaw

from Bok Choy Slaw and Baked Tofu, the Week of February 19, 2012.
View the next recipe for this meal.

A tangy, bright dressing drenches thin strips of tender bok choy with a sprinkle of sesame seeds and strips of nori.

Ingredients

  • 2 teaspoons rice wine vinegar
  • 2 teaspoons ginger, freshly grated
  • 1 teaspoon soy sauce, or wheat-free tamari
  • 1 teaspoon honey, or agave nectar
  • 2 teaspoons vegetable oil (high heat), or sesame oil
  • 1 teaspoon sesame oil
  • ½ teaspoon red chili sauce
  • 2 teaspoons sesame seeds
  • ½ lb bok choy, small baby-size
  • ¼ cup nori seaweed, thin strips

Serving Size: 2 People

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Preparation Instructions

Whisk together the dressing ingredients, everything except the bok choy & nori in large salad bowl.

Thinly slice the bok choy, paper thin.

Toss the dressing with the bok choy. Fold in the strips of nori.

Garnish with more nori and sesame seeds as desired.