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Bok Choy Salad

Yields1 Serving

bok-choy

 1 tbsp Peanut Oil
 1 cup Fresh Bok Choy (tough ends re- moved)
 ½ cup Fresh Spinach Leaves (tough stems removed)
 ½ Finely Diced Tomato
 3 tbsp Cashew Nuts
 1 tsp Mustard Seeds
 1 tsp Cumin Seeds
 ¼ tsp Cayenne Pepper
 ¼ cup Water
 ¼ tsp Turmeric
 Salt to taste
1

Preheat oven to 325 °F and bake cashew nuts until lightly golden

2

Heat the peanut oil in a medium pan over medium-high heat. Add cumin seeds and cook for 30 seconds while stirring continuously

3

Add the diced tomato, turmeric, mustard seeds, salt and cayenne pepper. Cover with lid and cook for about 5 minutes on reduced heat

4

Add water and bring to a boil. Keeping the heat low, add bok choy and spinach and cook for 3-5 minutes

5

Empty into a serving bowl and sprinkle with roasted cashew nuts

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories345
% Daily Value *
Total Fat 26.98g35%
Total Carbohydrate 16.55g7%
Protein 10g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.