Teresa's Recipes
Bok Choy and Cashew Salad with Tangy Asian Dressing
Immerse yourself in the flavors of East Asia with this refreshing Bok Choy and Cashew Salad. The crispy bok choy, crunchy cashews, and vibrant red bell pepper provide a satisfying crunch, while the green onions and cilantro add a fresh zing. A homemade tangy Asian-inspired dressing unites all the elements, creating a delightful balance of flavors that will transport your taste buds to the vibrant streets of Bangkok.
Ingredients
- 4 cups, chopped Bok choy
- 1 cup, roasted and unsalted Cashews
- 1, thinly sliced Red bell pepper
- 4, thinly sliced Green onions
- 1/4 cup, chopped Cilantro
- 3 tablespoons Lime juice
- 2 tablespoons Soy sauce
- 1 tablespoon Honey
- 1 tablespoon, grated Ginger
- 2 cloves, minced Garlic
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
Dietary Notes
- Servings: 4
- Dish Type: Salad
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Calories: 200
- Fat: 9g
- Carbs: 18g
- Protein: 7g
- Sodium: 500mg
- Sugar: 9g
Instructions
- First, prepare the salad. In a large bowl, combine the chopped bok choy, roasted cashews, thinly sliced red bell pepper, green onions, and chopped cilantro.
- Next, make the dressing. In a small bowl, whisk together the lime juice, soy sauce, honey, grated ginger, minced garlic, salt, and pepper until well combined.
- Pour the tangy Asian dressing over the salad. Toss everything together until all the ingredients are evenly coated in the dressing.
- Serve the salad immediately to maintain the crunchiness of the bok choy and cashews. Enjoy this refreshing and nutritious salad as a standalone meal or as a side dish with your favorite Asian main course.
Tips
- For added protein, consider adding grilled chicken, tofu, or shrimp.
- If you prefer a spicier kick, add a diced jalapeno or a dash of chili flakes to the dressing.
- This salad is best served immediately but if you're planning to eat it later, store the dressing separately and mix it just before eating.