Sunday, July 5, 2009
Bok Choi Slaw (adapted from EatingWell.com)
1/4 cup white vinegar
1 tablespoon toasted sesame oil
1 teaspoon fish sauce
1 tablespoon sugar
2 teaspoons Dijon-style mustard (I like Beaver brand)
1/4 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper
6 cups thinly sliced bok choi (about 1 pound, trimmed)
1 small head red cabbage, thinly sliced
2 medium carrots, shredded
3 scallions, thinly sliced on the diagonal
Whisk vinegar, sesame oil, fish sauce. sugar, mustard, salt and pepper in a large bowl until sugar dissolves. Add bok choi, cabbage, carrots and scallions; toss to coat with dressing. Chill until ready to serve.
Also good as condiment for hot dogs and sausages.