Edamame, Bok Choy and Mango Salad with Asian Vinaigrette

Edamame, Bok Choy and Mango Salad with Asian Vinaigrette
10 Ingredients
  • 1/4 cup rice wine vinegar
  • 2 tablespoons soy sauce
  • 1 teaspoon honey
  • 1/4 teaspoon red pepper flakes
  • 1 lime, juiced
  • 2 tablespoons toasted sesame oil
  • 1 cup shelled frozen edamame, thawed
  • 1 cup bok choy, chiffonade, some greens reserved for garnish
  • 1 green mango, peeled and julienned
  • 1 tablespoon black sesame seeds
Nutrition
173
9% daily value
4 servings
                                       
                                            vegetarian, dairy-​free
     

Fat

15% 10

Saturated

6% 1

Trans

- 0

Monounsaturated

- 3

Polyunsaturated

- 3

Carbs

6% 19

Carbs (net)

- 16

Fiber

14% 4

Sugars

- 14

Sugars, added

- 1

Protein

10% 5

Cholesterol

- 0

Sodium

18% 443

Calcium

6% 58

Magnesium

10% 42

Potassium

7% 349

Iron

7% 1

Zinc

7% 1

Phosphorus

13% 91

Vitamin A

5% 48

Vitamin C

43% 38

Thiamin (B1)

8% 0

Riboflavin (B2)

10% 0

Niacin (B3)

7% 1

Vitamin B6

14% 0

Folate equivalent (total)

33% 130

Folate (food)

- 130

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

8% 1

Vitamin K

12% 14

Sugar alcohols

- 0

Water

- 127
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