Bok Choy Salad

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Number of Servings: 6
Serving Size: 1 cup


  • 2 bunches Bok Choy Cabbage or try Chinese or Napa Cabbage
  • 1 bunch Green Onion, chopped
  • 2 T sliced almonds, toasted
  • 1 English Cucumber cut into half moons; no need to peel or 1 small Jicama washed and peeled, cut into julienne strips
  • 8-Red Radishes sliced
  • 1 T Extra Virgin Olive Oil
  • 1 T Artificial sweetener
  • 2 T low-sodium Soy Sauce


  1. In a large bowl, combine bok choy, green onions, cucumber or jicama, radishes, and almonds.
  2. In a small bowl whisk together olive oil, vinegar, artificial sweetener and low-sodium soy sauce.
  3. Toss salad with dressing and serve.

 Profile exchanges: Vegetables: 1 cup serving; fat 5.9g or 1.2 fat servings

Photo courtesy of Eat Local


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