Photo courtesy of GrowFood Carolina
Photo by: James Smith

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6 Servings

  • 2 heads bok choy or cabbage, shredded
  • 4 sprigs cilantro, chopped
  • 5 mint leaves, chopped
  • ½ red onion, thinly sliced
  • 2 limes, juiced
  • 4 drops soy sauce
  • 2 drops fish sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons vegetable oil
  • Salt and pepper to taste

In a large bowl, combine all the ingredients and season to taste. Refrigerate and serve cold.

  • Recipe By
    Chefs Jay Swift and Jeb Aldrich, 4th & Swift, Atlanta
  • Contributing City

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