- Salad:
- 6 heads baby yu choy, chopped
- 1 cup bean sprouts, or more to taste
- 3 hard-cooked eggs, chopped
- 1/2 sweet onion, finely chopped
- 1/2 cucumber, chopped
- 1/2 cup shredded Cheddar-Monterey Jack cheese blend
- 2 green onions, chopped
- Dressing:
- 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
- Toss yu choy, bean sprouts, eggs, onion, cucumber, Cheddar-Monterey Jack cheese, and green onions together in a large bowl.
- 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.
09/20/2019
recipepes.com
yu choy salad, recipe
PT15M
PT1H
5
455 calories
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