Directions:
- Thinly slice the bok choy leaves. Slice the stems on diagonal. Toss bok choy with the shredded radish and salt in a colander.
- Let stand to wilt the vegetables, about 1/2 hour. Rinse, drain and squeeze out excess liquid from mixture.
- Place in paper towels and squeeze again.
- Toss with remaining ingredients and chill before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 29.86 Kcal (125 kJ) | ||
| Calories from fat | 10.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.19g | 2% | |
|---|---|---|---|
| Sodium | 1266.79mg | 53% | |
| Potassium | 158.16mg | 3% | |
| Total Carbs | 4.52g | 2% | |
| Sugars | 3.24g | 13% | |
| Dietary Fiber | 1.49g | 6% | |
| Protein | 0.45g | 1% | |
| Vitamin C | 17.3mg | 29% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 33.8mg | 188% | |
| Calcium | 20.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 40.64 Kcal (170 kJ) | ||
| Calories from fat | 14.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.62g | 2% | |
|---|---|---|---|
| Sodium | 1724.13mg | 53% | |
| Potassium | 215.26mg | 3% | |
| Total Carbs | 6.15g | 2% | |
| Sugars | 4.41g | 13% | |
| Dietary Fiber | 2.02g | 6% | |
| Protein | 0.61g | 1% | |
| Vitamin C | 23.6mg | 29% | |
| Vitamin A | 0.7mg | 16% | |
| Iron | 46mg | 188% | |
| Calcium | 28.4mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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