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Salad: Hot & Sour Slaw

Source of Recipe

Recipes for Health


List of Ingredients

1 bunch bok choy sliced thin
1 large red bell pepper sliced very thin
4 scallions chopped fine

2 teaspoons chile paste -- or 1 tablespoon hot chile sauce or 1/2 to 1 teaspoon red pepper flakes

1 teaspoon Dijon mustard
3/4 cup apple cider vinegar
2 garlic cloves minced
1 tablespoon fresh ginger minced
1 tablespoon sugar (or equivalent of Splenda)
(original recipe called for 1 teaspoon salt )
Chopped cilantro (optional)


Recipe

Combine the bok choy, red pepper and scallions in a large bowl. In a smaller bowl, whisk together the remaining ingredients. Pour this dressing over the chopped vegetables and toss well. Let the slaw sit in the refrigerator for one hour, then toss again. Taste the chilled salad, add more chile or splenda to taste. This slaw will taste good for at least 3 days if kept tightly sealed in the refrigerator.

NOTE: The original called for 1 tablespoon of canola oil in the dressing, but I really see no reason for it here. I would replace with a little water, or perhaps apple-juice, to balance the other flavors.