• 750 mL (3 cups) quartered baby bok choy, cut lengthwise
• 750 mL (3 cups) coarsely chopped napa cabbage
• 1 carrot, cut in matchsticks
• 1/2 sweet red pepper, cut in strips
• 4 shiitake mushrooms, coarsely chopped (remove stems first, which are very hard)
• 125 mL (1/2 cup) coarsely chopped coriander leaves

• 60 mL (1/4 cup) rice vinegar
• 75 mL (1/3 cup) canola oil
• 10 mL (2 teaspoons) Thai red curry paste
• 15 mL (1 tablespoon) maple syrup
• 10 mL (2 teaspoons) garlic powder
• 5 mL (1 teaspoon) ground ginger
• 75 mL (1/3 cup) coarsely chopped toasted peanuts

1. In a bowl, combine bok choy, napa cabbage, carrot, red pepper, mushrooms and chopped coriander.

Serves : 6 servings
* To toast peanuts, heat a small non-stick skillet over medium heat. Add peanuts and sauté for about 1 minute, or until fragrant and lightly toasted.
* Variations: Replace toasted peanuts by cashews, sunflower seeds or soy beans. Add tofu cubes for a meal-salad.