Lunch Recipe

Yu Choy Salad

I wasn’t able to find a recipe using Yu Choy that I liked, so I created this salad!

INGRIDIENT

6 heads baby yu choy, chopped

1 cup bean sprouts, or more to taste

3 hard-cooked eggs, chopped

½ sweet onion, finely chopped

½ cucumber, chopped

½ cup shredded Cheddar-Monterey Jack cheese blend

2 green onions, chopped

3 tablespoons olive oil

1 tablespoon light soy sauce, or more to taste

2 teaspoons lemon juice, or more to taste

2 teaspoons white vinegar

2 teaspoons white balsamic vinegar

1 pinch salt

1 pinch white sugar

DIRECTION

Step: 1

Toss yu choy, bean sprouts, eggs, onion, cucumber, Cheddar-Monterey Jack cheese, and green onions together in a large bowl.

Step: 2

Combine olive oil, soy sauce, lemon juice, white vinegar, white balsamic vinegar, salt, and sugar in a glass measuring cup or dressing bottle; mix well. Pour over yu choy mixture and mix until glistening.

NUTRITION FACT

Per Serving: 271 calories; protein 13.6g; carbohydrates 14.1g; fat 18.2g; cholesterol 171.5mg; sodium 353.7mg.

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