Name: Asian Bok Choy Salad with Sesame Dressing (Vegan)
Ingredients: 1 head of bok choy; 1 c. shredded carrots; About 1 T sesame seeds; 3 T. toasted sesame seeds [leave untoasted if you prefer a 100% raw salad]; 2 cloves of garlic, minced or pressed; 1/3 c. white wine vinegar; 2 T raw honey; 2 T olive oil; 2 T tamari

Ingredients

Scale

Ingredients for the Salad

1 head of bok choy
1 c. shredded carrots
About 1 T sesame seeds

Ingredients for the Dressing

3 T. toasted sesame seeds [leave untoasted if you prefer a 100% raw salad]
2 cloves of garlic, minced or pressed
1/3 c. white wine vinegar
2 T raw honey
2 T olive oil
2 T tamari

Instructions

Pull the bok choy stalks away from the center one by one and rinse them to remove dirt and debris. Chop 8-10 stalks horizontally into 1/2" thick pieces, all the way from the white bottom to the top of the leaves.
In a large bowl, combine the chopped bok choy, carrots, and 1 Tablespoon of sesame seeds. Mix together. Set aside.
Toast 3 Tablespoons of sesame seeds in a skillet over medium heat, tossing or moving them often to evenly toast them. [This step is optional. You can skip toasting the sesame seeds if you want to keep the salad 100% raw.]
Add the toasted seeds and other dressing ingredients to blender. Mix until it looks like dressing.
Pour the dressing over the bok choy and mix it thoroughly using salad tongs [or what ever it takes to get the job done]. For maximum flavor, cover the bowl and allow the salad to marinate in the refrigerator for 15 minutes or longer.