Courtesy Eating Well Magazine 4 3/4 cup servings; 15 min to prepare

4 Tablespoons rice wine vinegar (cider vinegar would be fine too)
1/2 Tablespoon toasted sesame oil
1 teaspoon sugar
1 teaspoon Dijon mustard
1/8 teaspoon salt
3 cups very thinly sliced bok choy
1 carrot, shredded
1 scallion, thinly sliced

Whisk vinegar, oil, sugar, mustard and salt in a large bowl until the sugar dissolves. Add bok choy, carrots and scallions; toss to coat with the dressing.