Bok choy and pea pods add extra crunch and sweetness to this gingery slaw from chef Tiffani Faison of Boston's Sweet Cheeks Q and Tiger Mama.
In a medium bowl, whisk together the olive oil, vinegar, carrots, lime juice, fish sauce soy sauce, ginger, garlic and sugar. Set the dressing aside.
In a large bowl, add the remaining ingredients. Add the dressing and toss to combine. Season with salt to taste, then add the sesame seeds and serve.