Asian Slaw

Categories [slaw]



  1. Wash the vegetables and drain thoroughly.
  2. Shred the cabbage and carrots.
  3. Separate the bok choy stalks and leaves.
  4. Cut the stalks diagonally and cut the leaves straight across.
  5. Toss the shredded cabbage, carrots, bok choy and mung bean prouts in a large bowl. 
  6. Set aside. 
  7. Stir the olive oil into the rice vinegar. 
  8. Stir in the sesame seed oil.
  9. Place the dressing in the bottom of a bowl, add the vegetables and toss again.
  10. Add the cilantro, if using, and sprinkle the toasted sesame seed on top.