Submitted by Meditating on December 16, 2007 - 12:41pm
Average: 5(2 votes)
This is spicy dish with an unusual flavor, adopted from one of my favorite SAD recipes. It is also visually stunning due to the color compliment of the green bok choy and red bell peppers. If you want to eat this as a slaw or salad, finely hand chop the vegetables. In the aternative, if you want a fabulous, spicy relish then use a food processor to shred the vegetables and strain them for an hour before adding the dressing. The juice that you catch will make a flavorful, green drink or it can be added to a smoothie.
1 medium head of Bok Choy, finely chopped by hand
1 large Sweet Red Bell Peppers, finely chopped by hand
4 Green Onions, finely chopped by hand
½ cup Apple Cider Vinegar
1 tablespoon Sesame Oil
1 tablespoon Agave Nector
1 teaspoon Thai Red Chili Paste or Red Pepper Flakes
1 tablespoon Dijon Mustard
2 clove Fresh garlic, grated or minced
1 tablespoon Fresh Ginger, grated
Sea Salt to taste
Set aside chopped or shredded vegetables in a bowl large enough to mix with dressing.
In a smaller bowl, add remaining ingredients and wisk together until well blended.
Pour dressing over vegetables and allow to marinate at least 1 hour, preferrably overnight.