Asian Coleslaw

Wash and dry all veggies. Shred the bok choy, grate the carrots, julienne the sno peas and pepper, slice scallions into fine rounds. Toss veggies together in a large bowl.

In a small sauce pan bring the vinegar and water or juice to a boil. Meanwhile, beat the egg, sweetener, and cornstarch together in a small bowl. When the liquids are boiling, pour the in a small stream into the egg mixture, beating constantly. Pour the egg mixture back into the pan and heat over medium, stirring constantly until thick, remove from heat and cool. Stir in ginger and sesame oil. If you like a creamier dressing, add 1/2 cup of mayo at this point. Pour dressing over veggies and toss until combined. Refridgerate for 30 minutes to allow flavors to blend.