Recipe by Susan Clotfelter. This mild, juicy relative of cabbage doesn’t have to be chopped fine. It’s tender, though, so don’t add the dressing to this slaw more than an hour before serving. Mirin, also called sweet rice wine, is key to this sweet/sour balance and can be found in your grocery’s Asian section along with the other ingredients. Serves 4.
Ingredients
2 tablespoons roasted sesame oil
2 tablespoons rice vinegar
2 tablespoons mirin
1 head bok choy, coarsely chopped, white and green parts
1/4 cup roasted soybeans
2 teaspoons black sesame seeds
Pinch of red pepper flakes or ground Szechuan pepper, if desired
Salt to taste
Directions
Whisk together the oil, vinegar and mirin. Toss with the bok choy. Refrigerate for an hour to chill. Before serving, top each individual bowl with a sprinkle of black sesame seeds and roasted soybeans.
