Low Carb Bok Choy Cucumber Salad. This low carb bok choy cucumber salad is quick, easy, pretty, different, and piquant due to the dressing. Be sure to pick baby bok choy or you won’t be able to eat the crunchy stems which of course would be a shame. I bought white bok choy which I was told was better than the green stemmed Shanghai variety but at any rate make sure they are babies as you absolutely do want to eat the stems. The dressing could probably be used for many other vegetables like maybe cooked spinach, kale, or broccoli but it is just so good on a salad.
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- 6-8 C Chopped Bok Choy (About ½ Lb)
- 1½ C Cut Cucumber Sliced In Half
- 1 C Thinly Sliced Red Pepper Cut In Half
- 1 C Snow Peas Deveined and Cut On The Bias (Optional)
- ½ C Chopped Cilantro
- 3 T Olive Oil
- 2 T Oyster Sauce
- 2 T Tamari Sauce
- 2 T Sesame Seeds
- 1 t Rice Wine Vinegar (Sugar-Free)
- ½ t Crushed Garlic
- No Salt Or Pepper Should Be Needed
- Cut off the bottoms of the bok choy to release the leaves. Swish in cold water, drain and dry leaves. They often have grit wedged in the bottom just like a leek.
- Chop to bite sized pieces. If you are going to use in a day or two the leaves can easily be put into a plastic bag and refrigerated until ready to assemble salad.
- Combine salad ingredient in large bowl.
- In small bowl, add dressing ingredients stirring briskly with a whisk. Add to salad ingredients, tossing well.
- 6 Servings
- 110 Calories, 4.2 Protein, 7.9g Fat, 7.7g Carbs, 3.2g Fiber, 4.5g Net Carbs
- Yes, you can use any wrinkly lettuce you want and I might use kale instead. A smooth lettuce will not hold the dressing as well.
- Don't worry when any of your veggies turn brown and look like they might be pickled. It is caused by the darkness of the dressing.
- I put the snow peas in mine because I happened to have them, they are totally optional, but they do add a nice crunchiness and they are included in the nutritionals.