Hot and Sour Slaw

fusioncooking/love_curry, 4/24/00 6:48 pm

1 bunch bok choy, both stems and leaves - washed, dried, and shredded
1 large red bell pepper, seeded and sliced very thin
4 scallions, both green and white parts, chopped fine
3 ribs of celery diced small
3 carrots, julienned
2 teaspoons chile paste or 1/2 teaspoon chile flakes
1 teaspoon Dijon-style prepared mustard
3/4 cup apple cider vinegar
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1 tablespoon white sugar
1 teaspoon salt
1 teaspoon vegetable oil

Directions:
1 Combine bok choy, red bell pepper, and scallions, celery and carrots in a large bowl. 2 In a smaller bowl, whisk together chile paste, mustard, apple cider vinegar, garlic, ginger, sugar, salt, and oil. 3 Pour this spicy dressing over the chopped vegetables, and toss well. Refrigerate for 1 hour, then toss again. Taste salad, and add more chile paste, salt, or sugar to taste before serving.


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