Bok Choy Salad and Ginger Dressing

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With amazing amounts of vitamins C, A, and K, among other nutrients, Bok Choy will do wonders for you (it has one of the highest nutrient-to-calorie ratios next to Kale). It’s also just as delicious raw as it is cooked, so I decided to chop it up and use it in my favorite asian salad.
The roasted edamame and almonds give the salad a nice, tasty (and healthier) crunch that can replace peanuts or uncooked ramen noodles. Lastly, the dressing is refreshing and flavorful, but gives the salad a good kick. Delicious and nutritious – I hope you enjoy!

Salad: (serves 4)

1 head of bok choy, chopped
1 carrot, grated
1/2 cup dried or roasted edamame
1/2 cup sliced roasted almonds
1/4 green onion, finely diced

Dressing:

2 tsp Rice vinegar
1.5 tsp Soy sauce
1 tsp Toasted sesame seed oil
1/2 tsp Fresh Ginger, grated
1/2 tsp Fresh lemon juice
1/4 clove of garlic, crushed
Freshly cracked black pepper to taste

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