| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sal, Side- | 6 | Servings | ||
INGREDIENTS
| 1 | Bok choy, sliced thin | |
| 1 | Red bell pepper, sliced very | |
| thin | ||
| 4 | Scallions, chopped fine | |
| 2 | t | Chile paste, or 1 tablespoon |
| hot chile sauce or 1/2 | ||
| teaspoon chile flakes | ||
| 1 | t | Dijon mustard |
| 3/4 | c | Apple cider vinegar |
| 2 | Garlic cloves, minced | |
| 1 | T | Fresh ginger, minced |
| 1 | T | Sugar |
| 1 | t | Salt |
| 1 | T | Canola oil |
| Chopped cilantr, optional |
INSTRUCTIONS
Combine the bok choy, red pepper and scallions in a large bowl. In a smaller bowl, whisk together the remaining ingredients. Pour this dressing over the chopped vegetables and toss well. Let the slaw sit in the refrigerator for one hour, then toss again. Taste the chilled salad, add more chile or salt or sugar to taste. This slaw will taste good for at least 3 days if kept tightly sealed in the refrigerator. Yield: 6 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: RECIPE FOR HEALTH SHOW #RHE307 Posted to MC-Recipe Digest V1 #800 by 4paws@netrax.net (Shermeyer-Gail) on Sep 24, 1997
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