| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Side-, Sal |
6 |
Servings |
INGREDIENTS
| 1 |
bn |
Bok choy; sliced thin |
| 1 |
lg |
Red bell pepper; sliced very thin |
| 4 |
|
Scallions; chopped fine |
| 2 |
ts |
Chile paste; or 1 tablespoon hot chile sauce or 1/2 teaspoon chile flakes |
| 1 |
ts |
Dijon mustard |
| 3/4 |
c |
Apple cider vinegar |
| 2 |
|
Garlic cloves; minced |
| 1 |
tb |
Fresh ginger; minced |
| 1 |
tb |
Sugar |
| 1 |
ts |
Salt |
| 1 |
tb |
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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