Bok Choy Slaw

Servings

about 1 cup

COOKING TIME

30 Minutes

CHILLING TIME

1 hour

This recipe can easily be multiplied and keeps well for about 48 hours in the fridge.

8 ounces Bok choy (thinly sliced)

1/4 1/4 cup leaves, whole Fresh basil (chiffonade)

2 tsp. Sesame oil

1 tsp. Rice Vinegar

2 tsp. Low sodium soy sauce (or gluten-free tamari sauce)

1/2 tsp. Sugar

1 to taste Black pepper

1 tsp.. Sesame seeds

Place the bok choy, basil, sesame oil, rice vinegar, soy sauce, sugar and pepper in a stainless or glass mixing bowl. Toss well and chill.

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No specific GERD triggers.

This recipe is safe for those who are lactose intolerant.

This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce in this dish.

This is a low sodium recipe.

This is a simple recipe, but oh so flavorful.

H.L Mencken, Journalist