This is hot and this is sour, but it 's also fabulous. Lots and lots of taste sensations - fresh ginger to chili paste. And the bok choy, used instead of traditional cabbage is wonderful. Serves six.
INGREDIENTS (for 6 servings):
- 1 medium head bok choy, shredded
- 1 large red bell pepper, thinly sliced
- 4 green onions, chopped
- 1/2 teaspoon red pepper flakes
- 1 teaspoon Dijon-style prepared mustard
- 3/4 cup cider vinegar
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger root
- 1 tablespoon white sugar
- 1 teaspoon salt
- 1 teaspoon vegetable oil
Combine bok choy, red bell pepper, and scallions in a large bowl.
In a smaller bowl, whisk together red pepper flakes (or chile paste), mustard, apple cider vinegar, garlic, ginger, sugar, salt, and oil.
Pour this spicy dressing over the chopped vegetables, and toss well. Refrigerate for 1 hour, then toss again. Taste salad, and add more chile paste, salt, or sugar to taste before serving.