4 cups thinly-sliced bok choy
1 large carrot peeled
1 cup snow peas strings removed,
thinly sliced lengthwise
2 tablespoon vegetable oil
1 tablespoon Asian sesame oil
2 tablespoon rice wine vinegar
1 tablespoon soy sauce
2 teaspoons minced fresh ginger
1/2 packet sugar substitute
Salt to taste
Place cabbage in a large bowl; grate carrot into cabbage. Mix in snow peas.
In a small bowl, mix oils, vinegar, soy sauce, ginger and sugar substitute. Pour dressing over salad; toss to coat. Season to taste with salt.
This recipe yields 6 servings.
Per Serving (excluding unknown items): 52 Calories; 5g Fat (76.3% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 176mg Sodium. Exchanges: 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.