• 1 head of bok choy, finely slivered
• 1/2 cup thinly sliced red onion
• 1 medium shredded carrot
• 1 cup shelled soy beans

Dressing:

• 1/4 cup minced fresh mint leaves
• 2 tablespoons minced fresh cilantro
• salt and pepper to taste
• 1/2 cup rice wine vinegar
• 1 teaspoon sugar
• 2 tablespoons Dijon mustard
• 1 clove of minced garlic

Wash and drain bok choy.  In a bowl, combine slivered bok choy, onion, shredded carrot, soy beans.  Place mint, cilantro salt pepper, rice wine vinegar, sugar, mustard and garlic in a blender and puree. Just before serving pour over bok choy and toss ingredients. Dressing the salad at the last minute will keep it nice and crunchy.