If you're making the slaw more than an hour in advance, keep it in the refrigerator; let it stand at room temperature for about 30 minutes before serving.
3 pound Baby bok choy, trimmed and thinly sliced lengthwise
0.33000000000000007 cup Unseasoned rice vinegar
1 tablespoon Toasted sesame oil
1 tablespoon Safflower oil
2 Chile peppers, such as fresno or serrano, thinly sliced into rounds, ribs and seeds removed for less heat if desired
Coarse salt
Nutrition value
74
calories per serving
2 g Fat4 g Protein10 g Carbs4 g FiberOther
Current Totals
2 g Fat
4 g Protein
10 g Carbs
4 g Fiber
MacroNutrients
Carbs
10 g
Protein
4 g
Fiber
4 g
Fats
Fat
2 g
Vitamins & Minerals
Calcium
289 mg
Iron
7 mg
Vitamin A
4173 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
2 mg
Vitamin B9
172 mcg
Vitamin B12
0 mcg
Vitamin C
95 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
95 mg
Manganese
1 mg
Phosphorus
77 mg
Selenium
2 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
