We were blessed with an amazing deal on bok choy, 9 baby heads for a $1.50. We are keeping this raw using raw almond instead of toasted. We also added the red pepper and 1 clove of garlic.
1 cup almonds, roughly chopped
9 heads baby bok choy (~ 3 cups chopped)
2 apples, cut into matchsticks
3 carrot, cut into matchsticks
1/2 red bell pepper, cut into matchsticks
2 fresh lemon, juiced
1 clove of garlic, minced
3 tbsp olive oil
2 tbsp sugar (we use honey)
3 tbsp fresh grated ginger
1 tsp sea salt (to taste)
Freshly ground pepper
Cut bok choy in half, lengthwise, removing stem and any bruised leafy tops. Rinse each half thoroughly and slice crosswise into thin strips. Rinse in a colander and spin or shake to remove the excess water.
Cut apple, red pepper, and carrot into matchsticks and roughly chop almonds.
In a salad bowl, mix lemon juice, oil, sugar, garlic, and ginger. Add apple and carrot matchsticks, bok choy and almonds and toss until fruit and vegetables are evenly dressed.