Swim suit season is upon us and what better way to celebrate than with a delicious light and flavorful dish. This is a really healthy salad that is full of antioxidants. This is great alone but paired with any protein and you have a knockout meal. If you are cooking for your guy, pair it with a grilled bison or beef steak. If you are cooking for your girl, pair it with some fish or chicken. They will not complain that you have made a salad. They will not even notice because the flavor is that good. The dressing is a perfect balance of hot, sour, salty , and sweet and is bursting with flavor.
INGREDIENTS
4 large bok choy leaves, rough bottoms discarded, stems cut on the bias into 1/4 inch pieces and leaves shredded
4 big leaves nappa cabbage shredded
1 bunch of watercress (discaarded stems) roughky chopped
1 large carrot, peeeled and cut into matchstick
8 leaves or sprigs each of basil, mint, and cilantro roughkly chopped
1/2 small cucumber thinly sliced on bias
1 red thai chili (or more..or less) thinky sliced
1/2 cup roasted cashews roughly chopped
Dressing
1/4 cup freshly squeezed lime juice
1 Tbs rice wine vinegar
2 tsp tamari (GF soy sauce)
1/4 tsp sea salt
1/4 tsp hot toasted seame oil
1-2 tsp monk fruit sugar (test after 1tsp for your desired sweetness)
1 tsp minced garlic
1 tsp minced or grated ginger
2Tbs finely minced red onion or shallot
DIRECTIONS
Toss the bok choy, cabbage, watercress, carrot, herbs, cucumber, chili and a 1/2 of the nuts together with enough dressing to coat but not drown the greens. Serve with sprinkling the remaining nuts.
NUTRITIONAL CONTENT (1/4 of salad with dressing); calories 161.596; carbohydrates 15.636g; fat 8.545g; protein 5.548g
Original recipoe by Lee Gross a macrobiotic chef (mostly)
