Ingredients

• 3  tablespoons salad oil
• 3  tablespoons rice or white wine vinegar
• 1  tablespoon toasted sesame oil
• 1  tablespoon soy sauce
• 1/2  teaspoon dry mustard
• 1/4  teaspoon crushed red pepper
• 2  cups shredded red cabbage
• 2  cups sliced bok choy
• 16  pineapple wedges
• 16  sugar snap peas, sliced lengthwise
• 1  cup enoki mushrooms (2 ounces)
• 1/2  cup cut-up radishes
• 8  whole radishes

Directions

1. For dressing, combine salad oil, vinegar, sesame oil, soy sauce, mustard, and crushed red pepper in a screw-top jar. Cover and shake well to mix.

2. Stir together red cabbage and bok choy; divide among eight salad plates. Top each with pineapple, sugar snap peas, mushrooms, and cut up radishes. Drizzle dressing over salads. Garnish with whole radishes. Makes 8 servings.