Bok Choy Salad with Snow Peas & Red Cabbage

Bok Choy salad with snow peas
4 to 6 ounces snow peas, trimmed
4 or 5 or so stalks regular bok choy with leaves, thinly sliced
2 cups loosely packed shredded red cabbage
2 scallions, thinly sliced
1/4 cup chopped fresh cilantro, optional
1 cup baby carrots, quartered lengthwise, or coarsely grated carrot
1 1/2 tablespoons dark sesame oil
2 tablespoons reduced sodium soy sauce or tamari, or to taste
3 tablespoons rice vinegar or white wine vinegar
2 teaspoons agave nectar or other liquid sweetener
2 teaspoons sesame seeds
Freshly ground pepper to taste
Combine all the ingredients in a serving bowl and stir together. Cover and let the salad stand for at least 30 minutes to allow the flavors to combine, stirring every so often.
Just before serving, drain off some of the liquid that has formed at the bottom of the bowl, but don’t discard it! Save it for marinating tofu or tempeh, or for tossing with noodle dishes.
Serves 2.