Grilled Baby Bok Choy, Carrot, and Edamame Salad with Mustard-Tamari Dressing
Grilled Baby Bok Choy, Carrot, and Edamame Salad with Mustard-Tamari Dressing might be a good recipe to expand your main course recipe box. For $1.99 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. One serving contains 381 calories, 15g of protein, and 20g of fat. This recipe serves 1. 554 people have tried and liked this recipe. A mixture of olive oil, carrots, edamame, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 15 minutes. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is a good option if you're following a gluten free and dairy free diet. It is brought to you by Naturally Ella. With a spoonacular score of 91%, this dish is awesome. If you like this recipe, you might also like recipes such as Grilled Baby Bok Choy with Coconut-Ginger Dressing, Grilled Chicken & Baby Bok Choy Salad, and Bok Choy and Tofu Salad with Carrot-Ginger Dressing.
Servings: 1
Preparation duration: 5 minutes
Cooking duration: 10 minutes
Ingredients:
2 bunches baby bok choy
2 carrots
½ cup edamame
1 tablespoon honey
1 tablespoon olive oil
dressing
2 tablespoons stone ground mustard
2 tablespoons tamari (soy sauce)
1 tablespoons white wine vinegar.jpg)
Equipment:
grill
Cooking instruction summary:
Preheat grill.Lightly rub olive oil over boy choy and place on grill. Cook until bok choy is charred on each side, 3-4 minutes (but check often- it all depends on the heat of the grill).Cut or julienne carrots and combine with edamame. Once bok choy is grilled, sprinkle carrot mixture on top.To make dressing, combine mustard, soy sauce, vinegar, and honey in a jar with a liquid. Shake until combine and pour desired amount over salad and serve.
Step by step:
1. Preheat grill.Lightly rub olive oil over boy choy and place on grill. Cook until bok choy is charred on each side, 3-4 minutes (but check often- it all depends on the heat of the grill).
2. Cut or julienne carrots and combine with edamame. Once bok choy is grilled, sprinkle carrot mixture on top.To make dressing, combine mustard, soy sauce, vinegar, and honey in a jar with a liquid. Shake until combine and pour desired amount over salad and serve.
Nutrition Information:
covered percent of daily need
