Servings: 6 to 8

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4 cups Bok Choy or Shanghai 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.

Analyzed to serve 8. Calories 100, Total Fat 9g, Saturated Fat 3g, Trans Fat 0g, Cholesterol 15mg, Sodium 250 mg, Total Carbohydrate 3g, Dietary Fiber 1g, Sugars 1g, Protein 4g, Vitamin A 35%, Vitamin C 40%, Calcium 15%