Crunchy Bok Choy Slaw
- 1/4 cup(s) rice vinegar
- 1 tablespoon(s) toasted sesame oil
- 2 teaspoon(s) sugar
- 2 teaspoon(s) Dijon mustard
- 1/4 teaspoon(s) salt
- 6 cup(s) very thinly sliced bok choy (about a
- 1-pound head, trimmed)
- 2 medium carrots, shredded
- 2 scallions, thinly sliced
- Whisk vinegar, oil, sugar, mustard and salt in a large bowl until the sugar dissolves. Add bok choy, carrots and scallions; toss to coat with the dressing.