Vietnamese Chopped Salad

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Vietnamese Chopped Salad

Yield 4

ingredients

• 4 large bok choy leaves, cut on the bias into ¼-inch
• 4 big leaves Napa cabbage, shredded
• 1 ounce baby watercress
• 1 large carrot, peeled and cut into matchsticks
• 2 Persian cucumbers, thinly sliced on the bias
• 1 red Thai chili, thinly sliced
• 1 tablespoon chopped basil
• 1 tablespoon chopped mint
• 1 tablespoon chopped cilantro
• ¼ cup Crushed raw peanuts or cashews (optional)
• 1/2 cup Vietnamese Dressing

Instructions

1. Toss the bok choy, cabbage, watercress, carrot, herbs, cucumber, chili, and ¼ cup of the nuts together with enough dressing to coat.

Nutrition Facts

Calories

109

Fat

4 g

Sat. Fat

1 g

Carbs

16 g

Fiber

3 g

Sugar

9 g

Protein

5 g

Sodium

390 mg

Cholesterol

0 mg

Net carbs

13 g