Bok Choy, Red Cabbage, and Carrot Salad
This crisp salad is a delightful accompaniment to many Asian-style grain, noodle, tofu, or seitan dishes. I recommend it quite often throughout the book.
Recipe information
Yield
4 to 6 servings
Ingredients
4 medium stalks bok choy (with leaves), thinly sliced on the diagonal
2 cups thinly shredded red cabbage
2 medium carrots, thinly sliced on the diagonal
2 scallions, green parts only, thinly sliced
1/4 cup cilantro leaves, optional
1/4 cup toasted sliced or slivered almonds
1/4 cup Sesame-Ginger Salad Dressing (page 222) or store-bought equivalent, or as needed to moisten
Preparation
Step 1
Combine all the ingredients in a serving bowl and toss together. Let stand for 5 to 10 minutes before serving.
nutrition information
Step 2
Calories: 125
Step 3
Total Fat: 10g
Step 4
Protein: 2.5g
Step 5
Carbohydrates: 9g
Step 6
Fiber: 2g
Step 7
Sodium: 60mg
Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.
Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).
