Bok Choy and Mint Salad

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


  • 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.