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In a bowl, combine bok choy, napa cabbage, carrot, red pepper, mushrooms and chopped coriander.
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In a small bowl, blend rice vinegar, oil, curry paste, maple syrup, garlic powder and ground ginger.
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Pour vinaigrette onto salad and combine well. Cover salad with plastic wrap and refrigerate for 30 minutes. Sprinkle with toasted peanuts just before serving.
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Serve as a side dish.
* 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.