The food bank had lots of fresh bok choy to distribute this week, so we got creative with ways to use this unique veggie. Try this slaw for a tasty side dish. If you don’t have bok choy, you can use any type of cabbage.

Crunchy Bok Choy Slaw

makes 8 servings

Ingredients

¼ cup rice vinegar or apple cider vinegar

1 tablespoon toasted sesame oil (or other vegetable oil)

2 teaspoons honey or agave

2 teaspoons Dijon mustard

¼ teaspoon salt

1 pound bok choy (about 6 cups when sliced)

2 medium carrots

1 medium apple

2 scallions or ¼ of a red onion

Optional: sesame seeds

  Directions

1. Whisk together vinegar, oil, honey, mustard, and salt in a large bowl.

2. Trim 1/8 inch from bottom of bok choy, then quarter lengthwise and thinly slice.

3. Shred or thinly slice carrots and apple.

4. Thinly slice scallion/onion.

5. Add vegetables to large bowl with dressing. Toss to coat.

6. Sprinkle with sesame seeds if using

7. For best flavor, refrigerate slaw for at least an hour before serving.