Directions:
- Place the shredded bok choy, cucumber, carrots, and cherry peppers into a large salad bowl. Place the jalapeno peppers into the work bowl of a food processor, then pour in the apple cider vinegar, brown mustard, soy sauce, and agave syrup. Pulse several times, then process for a few seconds to combine. Pour the dressing over the vegetables and toss. Refrigerate from 1 hour to overnight. Before serving, sprinkle with roasted ginger and black pepper; toss again to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 40.72 Kcal (170 kJ) | ||
| Calories from fat | 4.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.54g | 1% | |
|---|---|---|---|
| Sodium | 477.62mg | 20% | |
| Potassium | 118.67mg | 3% | |
| Total Carbs | 6.55g | 2% | |
| Sugars | 4.36g | 17% | |
| Dietary Fiber | 1.21g | 5% | |
| Protein | 1.48g | 3% | |
| Vitamin C | 10mg | 17% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.1mg | 1% | |
| Calcium | 11.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 50.46 Kcal (211 kJ) | ||
| Calories from fat | 5.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.67g | 1% | |
|---|---|---|---|
| Sodium | 591.84mg | 20% | |
| Potassium | 147.05mg | 3% | |
| Total Carbs | 8.11g | 2% | |
| Sugars | 5.4g | 17% | |
| Dietary Fiber | 1.5g | 5% | |
| Protein | 1.84g | 3% | |
| Vitamin C | 12.4mg | 17% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.2mg | 1% | |
| Calcium | 13.8mg | 1% | |
* 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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