1 tblsp wasabi powder
1 tblsp water
4 tsp rice vinegar or cider vinegar
1 tblsp packed brown sugar
1 tblsp vegetable oil
1/4 tsp ground ginger
1/4 tsp salt
1 cup thinly sliced bok choy
1 cup thinly sliced Napa cabbage
1 small red bell pepper, cut into thin 2-inch strips
1/2 small unpeeled cucumber, quartered lengthwise, seeded & thinly sliced
Mix wasabi & water in medium bowl. Let stand 10 minutes. Stir in vinegar, brown sugar, oil, ginger & salt. Mix bok choy, Napa cabbage, bell pepper & cucumber in large bowl. Add dressing; toss to coat. Cover & refrigerate at least 2 hours or until ready to serve. Pairs nicely with Tuxedo Sesame Crusted Chicken.
