Ingredients
- 1 head bok choy, finely shredded
- 1 cucumber, seeded and finely shredded
- 3 carrots, peeled and finely shredded
- 5 hot cherry peppers, seeded and finely shredded
- 5 jalapeno peppers, seeded and chopped
- 3/4 cup apple cider vinegar
- 1/4 cup coarse-grain brown mustard
- 1/4 cup soy sauce
- 2 tablespoons agave syrup
- 1/8 teaspoon roasted ground ginger
- Freshly cracked black pepper to taste
Directions
Place the shredded bok choy, cucumber, carrots, and cherry peppers into a large salad bowl. Place the jalapeno peppers into the work bowl of a food processor, then pour in the apple cider vinegar, brown mustard, soy sauce, and agave syrup. Pulse several times, then process for a few seconds to combine. Pour the dressing over the vegetables and toss. Refrigerate from 1 hour to overnight. Before serving, sprinkle with roasted ginger and black pepper; toss again to serve.
