Servings: 6 to 8

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4 cups Frieda’s Bok Choy, chopped (stems and leaves)
1 cup fresh bean sprouts
1 cup shredded red cabbage

6 slices of bacon
3 tablespoons lemon juice
2 tablespoons water
1 teaspoon Dijon mustard
1/4 teaspoon salt
2 teaspoon sesame seeds


Toss together bok choy, bean sprouts and shredded cabbage in a large salad bowl. For dressing, in a medium skillet fry the bacon until crisp. Drain; reserving drippings in the skillet. Crumble bacon; set aside. In drippings, whisk in lemon juice, water, mustard, salt and sesame seeds until blended. Stir in crumbled bacon. Immediately pour warm dressing over salad; toss well and serve.