Friday, October 6, 2006

Bok Choy, Red Cabbage, and Carrot Salad

Copyright: Vegan Express

4 medium stalks bok choy (with leaves) thinly sliced on the diagonal
2 cups thinly shredded red cabbage
2 medium carrots, thinly sliced on the diagonal
2 scallions, green parts only, thinly sliced
1/4 cup cilantro leaves, optional
1/4 cup toasted sliced or slivered almonds
1/4 cup Sesame-Ginger Salad Dressing

Combine all the ingredients in a serving bowl and toss together. Let stand for 5 to 10 minutes before serving.

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