Bok choy recipe

Bok choy – November

Spring Vegetable Slaw

SPRING VEGETABLE SLAW

¼ red cabbage, finely sliced
1 green apple, thinly sliced and cut into
matchsticks
2 bok choy, finely sliced
1 small shallot, finely sliced
½ cup chopped mint leaves
½ cup honey roasted peanuts

DRESSING:
1 tablespoon brown sugar
2 tablespoons fish sauce
2 tablespoons lemon juice

Mix all vegetables together.

Put dressing ingredients in a jar and shake until sugar is dissolved, then toss through salad.

Decorate with the honey roasted peanuts.