- 2 bok choys, thinly sliced
- 2 carrots, grated or peeled into very thin strips
- 1 red pepper, thinly sliced
- Sesame seeds for garnish
Dressing:
- 3 TBLS olive oil
- 1 TBLS rice wine vinegar (or white wine vinegar or cider vinegar)
- 1 TBLS sesame oil
- 1-2 teaspoons soy sauce
- 1 teaspoon honey (or sweetener of choice)
- salt and pepper to taste
Combine the veggies in bowl. Combine dressing ingredients and whisk to emulsify. Pour dressing over salad and garnish with sesame seeds.