crisp bok choy in sesame-soy vinaigrette 

  • 2-3 handfuls baby bok choy, rinsed well
  • ½ cup shredded carrot
  • 1 tablespoon toasted sesame seeds for garnish

For vinaigrette

  • 1 clove fresh garlic, minced
  • 2 teaspoons toasted sesame seeds
  • 1 tablespoon honey
  • 1 tablespoon low-sodium soy sauce
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon toasted sesame oil
  • 3 tablespoons vegetable oil

Thinly slice bok choy and toss with carrots in a large bowl. 

In a small bowl, combine vinaigrette ingredients and whisk until well combined. Pour over the bok choy and carrots and toss to coat. Sprinkle with sesame seeds to garnish.