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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!



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.

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