The crispyness of bok choy lends itself to a slaw quite well. Enjoy this recipe adapted from Eating Well.
1/4 cup rice vinegar
1 Tbsp sesame oil, toasted sesame oil is best
2 tsp sugar
2 tsp Dijon mustard
1/4 tsp salt
6 cups very thinly sliced bok choy, using both crunchy stem & greens
2 medium carrots, shredded
2 Cincinnati market radishes, shredded
2 scallions or green garlic, thinly sliced
Combine the vinegar, sesame oil, sugar, mustard, and salt in a large bowl, whisking it until the sugar fully incorporates. Add the bok choy slices, shredded vegetables, and sliced scallions/green garlic. Toss to fully cover the vegetables with the dressing.