A versatile side dish to go with grilled meats or poultry. Crispy, crunchy and thoroughly delicious.
| 1/4 cup rice vinegar |
| 1 tablespoon toasted sesame oil |
| 2 teaspoons sugar |
| 2 teaspoons Dijon mustard |
| 1/4 teaspoon salt |
| 6 cups very thinly sliced bok choy (about a 1-pound head, trimmed) |
| 2 medium carrots, shredded |
| 2 scallions, thinly sliced
|
DIRECTIONS
Whisk vinegar, oil, sugar, mustard and salt in a large bowl until the sugar dissolves. Add bok choy, carrots and scallions; toss to coat with the dressing.
via cooking.com
No comments:
Post a Comment