Asian-Style Coleslaw

4 cups of thinly-sliced bok choy
1 large carrot, peeled
1 cup of snow peas, strings removed, thinly sliced lengthwise
2 tablespoons of  vegetable oil
1 tablespoon of Asian sesame oil
2 tablespoons of  rice wine vinegar
1 tablespoon of  soy sauce
2 teaspoons of minced fresh ginger
1/2 packet of sugar substitute
Salt, to taste

Place the cabbage in a large bowl; grate carrot into cabbage. Mix in snow peas. In a small bowl, mix oils, vinegar, soy sauce, ginger and sugar substitute. Pour dressing over salad; toss to coat. Season to taste with salt.

This recipe yields 6 servings.