Carrot, Fennel & Bok Choy Slaw
by Stacey Amagrande
2 carrots, peeled and shredded or peeled into ribbons
1 fennel bulb, very thinly sliced
½ leek, sliced in half long ways and sliced very thin
2 bok Choy, sliced thin
2 tbsp cilantro, chopped
½ tsp sesame oil
1 tbsp rice vinegar
3 tbsp coconut oil
1 tbsp soy sauce
Zest of one orange
1
Combine the veggies and cilantro in a bowl
2
In a separate bowl whisk together wet ingredients, then drizzle over salad and toss
3
If making this dish ahead, do not add dressing until ready to serve. Enjoy!
Ingredients
2 carrots, peeled and shredded or peeled into ribbons
1 fennel bulb, very thinly sliced
½ leek, sliced in half long ways and sliced very thin
2 bok Choy, sliced thin
2 tbsp cilantro, chopped
½ tsp sesame oil
1 tbsp rice vinegar
3 tbsp coconut oil
1 tbsp soy sauce
Zest of one orange
Directions
1
Combine the veggies and cilantro in a bowl
2
In a separate bowl whisk together wet ingredients, then drizzle over salad and toss
3
If making this dish ahead, do not add dressing until ready to serve. Enjoy!