Thursday, April 19, 2012

Asian Bok Choy and Red Cabbage Salad

Thinly slice 4 leaves and stems of raw bok choy and about 1/4 of a red cabbage.  Place in a large bowl.

In a separate, small bowl, mix together:

1 teaspoon sesame oil
2 teaspoons red wine vinegar
1 teaspoon low-sodium soy sauce or tamari
1 teaspoon honey

Top bok choy and cabbage with sesame seeds (to taste) and toss with dressing.  Enjoy!

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