Bok Choy Slaw (Contributed by CSA Member Eva Hericks-Bares)

- 2 heads of baby bok-choy (or one large - about 1 pound), cored and finely sliced

- 1 red onion, thinly sliced

- 1/2 pound daikon radish, peeled and cut into fine strips

- 1 bunch radishes, thinly sliced

- 1/2 cup basil, cut into fine strips

- 1/2 cup mint, cut into fine strips

- 1/2 cup of lime juice

- 1 tbsp Dijon mustard

- 5 tbsp fish sauce (more to taste)

- 3/4 cup vegetable oil

- Salt & fresh ground pepper to taste

1. In large bowl, toss the bok choy, onion, daikon, radishes, basil and mint. Set aside

2. In a blender (or food processor), combine lime juice, mustard and fish sauce and blend on high.  While the motor is running, slowly drizzle in the oil until it is fully incorporated. Pour the mixture from the blender over the cabbage mixture and toss to coat. Season with salt and pepper (make sure you taste it - the fish sauce is salty and it's easy to overdo it on the salt!).

3.  Refrigerate for 30 minutes

4. Remove the slaw from the refrigerator and drain excess liquid.  Very refreshing, goes with everything you make on the grill (but especially lamb and beef)