Asian Spicy Bok Choy Slaw

I love the crunch & color of this slaw, especially with the bok choy. Feel free to add other veggies as desired. Leftovers are great for a few days. Also good over rice, with a fried egg, in stir-fry, etc. I made it both with a de-seeded hot pepper, and with seeds, and both spice levels are yummy!

Adapted from fussfreeflavours.com

For the Salad

• 1/4 head cabbage

• 1 head bok choy

• 1   carrot

• 1   jalapeno or other hot pepper (de-seed for less heat)

• 1 bunch cilantro

For the dressing

• 1 tbsp   sesame oil

• 1 tbsp   tamari soy sauce

• 2 tsp   maple syrup or honey

• 1 inch  ginger root  

• 1   lime, juiced

• 1 tbs   sesame seeds (optional)

Instructions

• Finely slice the cabbage & bok choy, or shred it. Peel and grate the carrot. Chop the cilantro.

•  Slice the hot pepper lengthways. De-seed for a mild spice. Leave seeds in for a punch of heat. Finely chop the hot pepper.

• Measure out and mix the dressing ingredients (aside from the sesame seeds) and whisk together.

• Add the dressing and chopped ingredients to a salad bowl and stir well.

• Serve topped with the sesame seeds and a few extra coriander leaves.