I turned the Bok Choy Slaw into a very unusual Cabbage Slaw with seeds, nuts and fruit. This is adapted from Susie Fishbein, page 204 Kosher by Design Lightens up.
2 scallions, thinly sliced
1/4 cup canola oil
1/2 cup apple cider
Use a whisk or immersion blender to combine.
Presto - you have a delicious salad. Mine was a little sweet so I would cut down the sugar and apple cider, next time.
Eek! I can't find a final photo. I will have to check the camera, when I am completed.
Submitted to Gluten Free Wednesdays and Real Food Wednesdays and Pennywise Platter Thursday