I found this recipe at Allrecipes . com. It appealed to me because it included a number of vegetables. I had planned to make a stir fry but this persuaded me to make a salad. I added additional honey since the consensus of opinion was that it needed toning down. I had too much liquid for the amount, I made, and drained some out.
Spicy Bok Choy Slaw (adapted)
1 head bok choy, finely shredded
1 cucumber, finely shredded
3 carrots, peeled and finely shredded
3/4 cup apple cider vinegar
1/4 cup coarse-grain brown mustard
1/4 cup soy sauce
2 tablespoons honey
1/8 teaspoon shredded ginger
black pepper to taste
Place the shredded bok choy, cucumber, carrots, and cherry peppers into a large salad bowl. (I shredded the vegetables in my food processor.)
Pour the apple cider vinegar, brown mustard, soy sauce, and honey into a small bowl and mix well.
Pour the dressing over the vegetables and toss. Refrigerate from 1 hour to overnight.