Monthly Recipe
Apple Bok Choy Salad
- 6 cups of finely chopped bok choy
- 1 large apple shredded
- 1 large carrot shredded
- 1/2 cup chopped red onion
- 1/2 cup unsweetened soy, hemp, or almond milk
- 1/2 cup raw cashews or 1/4 cup raw cashew butter
- 1/4 cup balsamic vinegar
- 1/4 cup raisins
- 1 teaspoon Dijon Mustard
Combine bok choy, apple, carrot, and chopping red onion in a bowl.
Blend soy milk, cashews, vinegar, raisins, and mustard in a food processor or high-powered blender. Add desired amount to chopped vegetables.
Nutrition Facts: CALORIES 202, PROTEIN 7 g, CARBOHYDRATES 26g, TOTAL FAT 8.9g, SATURATED FAT 1.7g, SODIUM 89mg, FIBRE 4g, BETA-CAROTENE 1,383ug, VITAMIN C 20mg, CALCIUM 90mg, IRON 2.3mg, FOLATE 55ug, MAGNESIUM 74mg, ZINC 1.4mg, SELENIUM 4.2ug
Recipe can be found in “Eat to Live” by Joel Fuhrman, M.D. on page 116
