Name: Triple Crunch Asian Salad
Ingredients: 2 tablespoons seasoned rice vinegar; 1 tablespoon honey; 3 tablespoons low-sodium soy sauce; 1 tablespoon sesame oil; 1 tablespoon lime zest; 1 tablespoon lime juice; 4 cups choy sum or baby bok choy stems, chopped; 1 (8-ounce) can water chestnuts, roughly chopped; 2 watermelon radishes, quartered and thinly sliced (about 1 cup)

Description

Watermelon radishes add a splash of color to this crisp, refreshing salad.

Scale

Ingredients

For dressing:

2 tablespoons seasoned rice vinegar
1 tablespoon honey
3 tablespoons low-sodium soy sauce
1 tablespoon sesame oil
1 tablespoon lime zest
1 tablespoon lime juice

For salad:

4 cups choy sum or baby bok choy stems, chopped
1 (8-ounce) can water chestnuts, roughly chopped
2 watermelon radishes, quartered and thinly sliced (about 1 cup)

Instructions

In a large bowl, whisk together dressing ingredients. Add choy sum, water chestnuts and watermelon radishes and toss until evenly coated. Enjoy!

Notes

A Big Flavors from a Tiny Kitchen + Eats Well With Others Collaboration