A refreshing and crunchy slaw featuring bok choy and carrots, perfect for a light side dish.
In a large mixing bowl, combine the rice vinegar, sugar, Dijon mustard, salt, and sesame oil. Whisk until the sugar dissolves and the mixture is well combined.
Use a whisk to ensure the dressing is emulsified and smooth.
Add the bok choy, carrots, and scallions to the bowl with the dressing.
Ensure the vegetables are evenly coated with the dressing for consistent flavor.
Toss the vegetables with the dressing using salad tongs until everything is well coated.
Toss gently to avoid bruising the vegetables while ensuring even coating.
Serve the slaw immediately or refrigerate for up to an hour to let the flavors meld.
Chilling the slaw enhances the flavor and provides a refreshing taste.
