Ingredients
- 2 small bok choy, chopped into bite size slices
- 6 leaves napa cabbage or sui choy, chopped into bite size slices
- 1 small bunch water cress, chopped
- 1 cup fresh cilantro, chopped
- 1/2 cup fresh mint, chopped
- 1/2 cup fresh basil, chopped
- 2 cups jicama, cut into matchsticks
- 3 green onions, thinly sliced length wise and into 2″ lengths
- For the dressing-yields approx 5/8 cup
- 3 3/4 tbsp fresh squeezed lime juice (approx 1 large lime)
- 4 garlic cloves,minced or crushed
- 4 1/2 tbsp braggs liquid aminos
- 1 tbsp agave syrup
- 1 1/2 tsp finely minced jalapeno pepper
Directions
-
Combine all veggies in a large salad bowl. In a measuring cup mix all dressing ingredients well and let stand 5-10 mins for flavours to meld. Toss salad with dressing just before serving. If you won’t be eating the entire salad refrigerate the greens separate from the dressing. Dressing will keep 2-3 days in fridge as will the greens.