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Thai Quinoa Salad (Gluten Free & Vegan) Copycat Sweetgreen Crispy Rice Bowl Mexican Street Corn Rice Salad Heirloom Burrata Caprese Salad Bok Choy Salad with Sesame Ginger Dressing Equipment Sharp knife small jar or bowl large salad bowl salad tongs Ingredients For the Salad: 3 heads baby bok choy chopped into " pieces (about 4 heaping cups) 2 cups shredded red cabbage 1 cup shredded carrots cup chopped green onion cup chopped cilantro cashews roughly chopped For the Sesame Ginger Dressing: 2 tbsp olive oil 1 tbsp low-sodium tamari (sub coconut aminos or soy sauce if not GF) 1 tbsp rice vinegar tbsp sesame oil 1 tsp sriracha (or more to taste) 1 tbsp maple syrup (or honey if not vegan) 1 tbsp water 1 small clove garlic minced tbsp minced ginger 1 tbsp sesame seeds juice from lime Instructions Wash the bok choy and cut the ends off

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