Easy, Fresh Bok Choy Salad Recipe with Asian Ginger Salad Dressing

• Vegan
• Gluten free

• Produce

  • 3 Bell peppers or 1 smallish bell pepper, mini
  • 1/2 head Bok choy
  • 1 Carrot
  • 2 Garlic cloves, medium
  • 1 piece Ginger, fresh
  • 5 Green onions
  • 1/4 cup Peanuts, plain roasted

• Condiments

  • 1 tbsp Chinese mustard, hot
  • 1 tbsp Lemon juice
  • 1 tsp Soy sauce

• Baking & Spices

  • 1 pinch Red pepper flakes

• Oils & Vinegars

  • 2 tbsp Rice vinegar or white wine vinegar, seasoned or regular
  • 1/4 cup Sesame oil

Found on eathealthyeathappy.com

Description

Ingredients

• Dressing:
• 1 piece fresh ginger, peeled and quartered
• 2 medium garlic cloves, peeled
• 2 Tbs seasoned or regular rice vinegar or white wine vinegar
• 1 Tbs hot Chinese mustard (look in the Asian section of any supermarket) or Dijon mustard
• 1 Tbs lemon juice
• 1 tsp soy sauce
• 1/4 c sesame oil (olive oil works too)
• pinch red pepper flakes
• Salad:
• 1/2 head bok choy, leaves torn and whites sliced on a diagonal
• 5 green onions, chopped (stems too)
• 3 mini bell peppers or 1 smallish bell pepper, sliced
• 1 carrot, shaved with veggie peeler
• 1/4 c plain roasted peanuts, crushed (for topping)

Directions

• To make the dressing, combine all the dressing ingredients in a food processor or power blender and puree completely smooth.
• Combine all the salad ingredients and toss. Top with dressing and peanuts. Makes 2 large salads.