1 small fennel bulb, (about 4 cups, sliced)
1/2 tsp salt
4 baby bok choy, (about 250 g)
3 tbsp unseasoned rice vinegar
2 tbsp canola oil
2 tbsp toasted sesame oil
2 tbsp low-sodium soy sauce
2 tbsp grated ginger
1/4 tsp sriracha
1 tbsp toasted sesame seeds
Trim stalks from fennel. Cut into quarters, and use a mandolin or a sharp knife to slice very thinly (remove the core afterward).
Peel carrots, and then use peeler to make long carrot ribbons. Combine fennel and carrots in a serving bowl. Sprinkle with salt and toss. Let stand 10 min to soften slightly.
Cut bok choy on the bias into long strips and add to carrots and fennel.
Protein 3g, Carbohydrates 14g, Fat 16g, Fibre 5g, Sodium 703mg.
Sprinkling vegetables with a little salt and letting them sit softens them without cooking.