The second bok choy dish demonstrated by Minoo at the South Arm Community Kitchen is a Crunchy Bok Choy Slaw. For this recipe, the bok choy is served raw.

This Crunchy Bok Choy Slaw is a change from the more common coleslaw made with cabbage. It has an Asian flair to it with seasoning like rice vinegar and sesame oil.

Ingredients

• 1/4 cup rice vinegar
• 1 tablespoon toasted sesame oil
• 2 teaspoons sugar
• 2 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 6 cups very thinly sliced bok choy
• 2 medium carrots, shredded
• 2 scallions, thinly sliced
• 1/4 red onion, sliced

Source: this recipe is adapted from www.eatingwell.com

Prep time: 20 mins;  Serves 8

Instructions

Finely slice and shred the vegetables and place in a large bowl.

Whisk vinegar, sesame oil, sugar, mustard and slat in a medium bowl until the sugar dissolves.

Drizzle the dressing onto the vegetables; toss to coat well.