| BOK CHOY SALAD |
4 teaspoons rice wine vinegar
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
3/4 teaspoon sugar
5 cups thinly sliced raw bok choy (about 1 1/2 pounds)
2 tablespoons toasted, chopped cashews (or peanuts)
Whisk together rice wine vinegar, soy sauce, sesame oil and sugar in a
small bowl. Set aside. In a large bowl toss bok choy with dressing.
Sprinkle cashews over salad and serve immediately.
(source: marthastewart.com)
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
3/4 teaspoon sugar
5 cups thinly sliced raw bok choy (about 1 1/2 pounds)
2 tablespoons toasted, chopped cashews (or peanuts)
Whisk together rice wine vinegar, soy sauce, sesame oil and sugar in a
small bowl. Set aside. In a large bowl toss bok choy with dressing.
Sprinkle cashews over salad and serve immediately.
(source: marthastewart.com)
