Carrot, Fennel & Bok Choy Slaw

        by Stacey Amagrande

2 carrots, peeled and shredded or peeled into ribbons
1 fennel bulb, very thinly sliced
1/2 leek, sliced in half long ways and sliced very thin
2 bok Choy, sliced thin
2 T cilantro, chopped
1/2 tsp. sesame oil
1T rice vinegar
3-4 T coconut oil
1 T soy sauce
Zest of one orange

Combine the veggies and cilantro in a bowl. In a separate bowl whisk together wet ingredients, then drizzle over salad and toss.  If making this dish ahead, do not add dressing until ready to serve. Enjoy!