Red Cabbage, Bok Choy, Cashew Salad
2 servings | 15 min prep
This recipe has a slight Asian influence, it’s easy to make crunchy, filling and delicious
½ Bok Choy, chop off the ends, separate the stalks and wash really well to remove dirt, then dry
¼ Red Cabbage, finely chopped, rinsed and dry
½ Red Onion, diced
2 small cucumbers, diced
1 handful of Spinach, coarsely chopped
2 red beets, cooked and diced
2 tbsp Apple Cider Vinegar
2 tbsp Bragg’s Liquid Amino or Tamari Soy Sauce (organic and gluten free)
1 tbsp Extra Virgin Olive Oil (add more to taste)
1 tbsp Toasted Sesame Oil
2 tsp onion powder
1 tsp ginger root powder
Sea Salt & Pepper to taste
Preparation:
In a Big Bowl, combine bok choy, red cabbage, red onions, olive oil, sesame oil, apple cider vinegar, Bragg’s Liquid Amino (or Tamari), combine and massage the cabbage with your hands for about 1 minute. Add in the cucumbers, spinach, onion powder, ginger powder, cashews (optional) salt and pepper and mix to combine well, top with a few cubes of beets.
TIP: Massaging the cabbage makes it easier to digest
