Apple Bok Choy Salad

This delicious salad is from drfuhrman.com. I have simplified the instructions so it is a little easier to make. To chop bok choy: Trim the rough edge off the root ends of the bok choy, then cut across the stem just below the leaf. Slice the white stem portion into 3 or 4 lengthwise strips, then cut across to dice. Slice the leafy top crosswise and then cut each strip into 1 inch pieces.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 16  ounces bok choy, chopped
• 1⁄2 cup raw cashews or 1⁄4 cup  raw smooth cashew butter or 1⁄4 cup peanut butter
• 1⁄2 cup  unsweetened vanilla almond milk or 1⁄2 cup soymilk or 1⁄2 cup  hemp milk
• 1⁄4 cup  balsamic vinegar
• 1⁄4 cup raisins
• 1  teaspoon Dijon mustard
• 1  large apple, peeled and sliced
• 1  large carrot, peeled and sliced
• 1⁄2 cup red onion, chopped

Directions

1. Chop bok choy and set aside in a large bowl. If you haven’t worked with bok choy before, see Anne Sainz’s notes above.
2. Place cashews, milk, vinegar, raisins and mustard in food processor or high powered blender and combine until smooth.
3. Add apple, carrot and onion and process until chopped fine.
4. Add processed mixture to bok choy and mix well.