This crisp salad is a delightful accompaniment to many Asian-style grain, noodle, tofu, or seitan dishes. I recommend it quite often throughout the book.

Ingredients

　　4 medium stalks bok choy (with leaves), thinly sliced on the diagonal

　　2 cups thinly shredded red cabbage

　　2 medium carrots, thinly sliced on the diagonal

　　2 scallions, green parts only, thinly sliced

　　1/4 cup cilantro leaves, optional

　　1/4 cup toasted sliced or slivered almonds

　　1/4 cup Sesame-Ginger Salad Dressing (page 222) or store-bought equivalent, or as needed to moisten

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　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).