Ingredients

• 1/4 cup rice vinegar
• 1 tablespoon toasted sesame oil
• 2 teaspoons sugar
• 2 teaspoons Dijon mustard
• 1/4 teaspoon salt
• 6 cups very thinly sliced bok choy (about a 1-pound head, trimmed)
• 2 medium carrots, shredded
• 2 scallions, thinly sliced

Directions

1. Whisk vinegar, oil, sugar, mustard and salt in a large bowl until the sugar dissolves. Add bok choy, carrots and scallions; toss to coat with the dressing.

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