1 head Bok Choy
1 bunch Roots (about 5-10 carrots, turnips, and/or radishes)
1+ cup fresh herbs (cilantro, mint, basil and/or chives)
optional crunchiness: handful of sesame seeds, peanuts, or cashews
1/2 cup acid (apple cider or rice vinegar, lime or lemon juice)
1 spoonful mustard
4+ tablespoons soy sauce or fish sauce
1/2+ cup oil (sesame, peanut, or sunflower are great)
1. Thinly slice the slaw ingredients and combine in bowl. Using scissors is a great way to get ribbon-thin cuts on greens and herbs! Feel free to grate or peel the roots.
2. Whisk together dressing ingredients.
3. Toss slaw with dressing.
4. Add salt and pepper to taste.
5. Serve with rice noodles, in tacos, on a hot dog, or just straight up.