Source: dLife

Bok choy, green, and Napa cabbages with a simple mustard sauce.

Servings

1 cup chopped bok choy , sliced
8 oz fresh shredded cabbage , sliced (1/4 small head)
1 cup Cabbage, napa/nappa, fresh
0.5 cup dijon mustard
3 tbsp light soy sauce
1 tsp sugar
2 tbsp rice vinegar

1 Boil a large pot of water and cabbage and cook for 1 minute. Strain and rinse cabbage with cool water and arrange in a serving bowl.
2 Whisk together mustard, soy sauce, sugar, and vinegar and pour over cabbage, make sure all cabbage is coated. Refrigerate for up to 1 hour.

This is great with fish. Bok Choy cabbage is a lot like celery. To use, slice off tough base and slice stalk including leaves. Throw away any rough leaves.