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Hot and Sour Salad


8 Servings, Counts as: 1 Life Carb, 1 Life Fat


Ingredients
3 cups shredded bok choy
1/2 carrot, shredded
1 large red bell pepper, thinly sliced 
5 green onions
1/4 cup sliced mushrooms
1/2 tsp red pepper flakes
1 tbsp minced ginger
1/2 tsp salt
1 tsp olive oil
1 packet Splenda
2/3 cup rice wine vinegar
1 tsp Dijon mustard 

Directions
1. Combine bok choy, carrots, mushrooms, pepper, and onion in a large bowl. 
2. Whisk together remaining ingredients in a small bowl.
3. Pour vinegar mixture over vegetables. 
4. Refrigerate 1 to 2 hours. 
5. Mix well again before serving. 



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