Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Using a mesh cutting glove, julienne the carrots on a mandolin, no longer than 2" in length.
Starting at the leaf end, julienne the baby bok choy, slicing across 1/4" thick throughout the entire baby bok choy until you reach the root end.
Cut the peppers into quarters, lengthwise. Turn the peppers sideways and slice across 1/4" thick julienne.
Combine all vegetables into a stainless steel-bowl.
Gently mix together until each of the vegetables are evenly distributed throughout the mixture.
Rinse twice in plenty of ice cold water.
Drain well.
Transfer to clean food storage containers. Cover, label, date and store refrigerated.
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