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