BOK CHOI AND PEA SHOOT SALAD

• 3 cups finely chopped bok choi
  
• 3 cups finely chopped pea shoots
• 2 carrots, shredded
• FOR THE DRESSING
• 1/3 cup Rice Wine Vinegar
• 2 Tablespoon Sesame Oil
• 1 teaspoon sugar
• 2 tablespoons soy sauce
• 3 teaspoons Dijon mustard
• 1 clove garlic, to be removed before you pour the dressing on the slaw (optional)

Directions

1. In a large bowl, combine the carrots, bok choy and pea shoots; set aside.
2. In a small bowl combine the vinegar, oil, sugar, salt, and mustard.
3. Whisk until smooth. Add the clove of garlic.
4. Refrigerate for at least 15 minutes.
5. Remove the garlic.
6. Pour the dressing over the slaw and combine.
7. Serve immediately