Chinese Slaw
1 head bok choy, shredded
1 head Chinese cabbage, shredded
8 green onions, diced
1 carrot, shredded
2 tablespoons extra virgin olive oil
½ cup sliced almonds
¼ cup sesame seeds
¼ cup sesame oil
6 tablespoons rice wine vinegar
½ cup sugar
salt & pepper to taste
Toss together shredded cabbage, bok choy, onions and carrots in a bowl. Toast almonds and sesame seeds in a skillet with olive oil. Drain and allow to cool slightly. Whisk sesame oil, vegetable oil, rice wine vinegar and sugar together and add almonds and sesame seeds. Pour over cabbage mixture and toss well just prior to serving.