INGREDIENTS

6 Tbsp. Rice Wine Vinegar  
6 Tbsp. Toasted Sesame Oil  
3 Tbsp.  Honey  
1 1/2 tsp. Kosher Salt  
3 cups  Carrots , cut into julienne 
3 cups  Bok Choy , cut into julienne, white part only 
3/4 cup Red Bell Pepper , cut into julienne 

DIRECTIONS

1.) Whisk together first 4 ingredients. Combine with vegetables and refrigerate overnight.