Bok Choy Slaw

Ingredients

4 - 5 Shanghai Bok Choy (may substitute with Baby Bok Choy)
1 Sweet red or yellow or orange or green pepper (sliced and then chopped into bite sized pieces)
2 Tbsp sesame seeds (toasted)
1/4 cup sweetened dried cranberries (craisins)

5 Tbsp your best olive oil
2 Tbsp ginger and honey balsamic vinegar (or substitute with white wine vinegar and 1/8 tsp ground ginger)
2 Tsp rice wine vinegar
1 Tsp sesame oil
1 Tsp low sodium soya sauce
1/2 Tbsp maple syrup (or honey)
1/2 Tsp salt
freshly ground pepper


Wash the bok choy. Cut off the end and remove any damaged leaves. Thinly slice the bok choy along it's width. Once they are all thinly sliced, spin them in a salad spinner. Then remove them to a clean tea towel or paper towel and wrap. Place in the fridge to wick away the rest of the moisture and crisp the greens.

Wash the pepper, cut in half and remove the seeds. Slice the pepper lengthwise into 1/4 inch strips and then cut each strip into bite sized pieces.

Place the sesame seeds in a dry frying pan over high heat. Gently stir the sesame seeds until they start to brown. Take them off the heat to cool.

Shake the olive oil, vinegars, sesame oil, soya sauce, maple syrup, salt and pepper in a jar and let set for about 10 minutes to blend the flavours. I like to use my "Magic Bullet" to mix my salad dressing ingredients (easy to use and clean)

Place the bok choy, sweet pepper, cranberries and toasted sesame seeds in a salad bowl.

Pour the dressing over the ingredients and toss until well combined. Serve immediately.