An elegant update on picnic fare. Here bok choy stands in for classic cabbage and mayo takes a hike in favor of a light sesame dressing. Modern and marvelous. AND COMPLETELY SALT FREE!!
Serves 4.
SODIUM CONTENT: 19 mg per serving
INGREDIENTS
4 c. chopped bok choy (1 medium head)
1 c. shredded carrot (3 medium carrots)
2 sliced scallions (green and white portions)
1 t. minced garlic (1 clove)
1 T. minced fresh ginger (1-inch piece, peeled)
2 T. sesame oil
1 T. peanut oil
1 T. rice wine vinegar
1/2 t. sugar
1/2 t. ground white pepper
DIRECTIONS
Heat oil in a saute pan over medium-high. Add scallions, garlic and ginger and cook, stirring, 1 minute. Add remaining ingredients and saute another 2 minutes. Remove from heat. Serve immediately, garnished with toasted sesame seeds if desired. Salad also can be covered and refrigerated until serving, and tastes equally great cold.
