Bok Choy Slaw
serves 4
Use leftovers to make vegetable soft tacos.
This recipe is part of Andrew Schloss's Sunday Dinners.
2 tablespoons mayonnaise
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon hot pepper sauce
1 pound Chinese cabbage, cored and shredded
3 carrots, peeled and shredded
1 large red bell pepper, stemmed, cored and shredded
prep: 5 minutes
total: 5 minutes
large serving bowl
whisk
1. In a large serving bowl whisk the mayonnaise with the vinegar, olive oil, salt, cumin and hot pepper sauce until smooth.
2. Add the cabbage, carrots and bell pepper and toss to coat with the dressing. Refrigerate until serving.
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