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6 servings
Ingredients:
1 medium head bok choy, shredded1 large red bell pepper, thinly sliced4 green onions, chopped1/2 teaspoon red pepper flakes1 teaspoon Dijon-style prepared mustard3/4 cup cider vinegar2 cloves garlic, minced1 tablespoon minced fresh ginger root1 tablespoon white sugar1 teaspoon salt1 teaspoon vegetable oil
Instructions:
Combine bok choy, red bell pepper, and scallions in a large bowl.In a smaller bowl, whisk together red pepper flakes (or chile paste), mustard, apple cider vinegar, garlic, ginger, sugar, salt, and oil.Pour this spicy dressing over the chopped vegetables, and toss well. Refrigerate for 1 hour, then toss again.Taste salad, and add more chile paste, salt, or sugar to taste before serving.
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