This recipe is perfect for a quick, healthy lunch, full of fibre and healthy fats. Raw bok choy is just delicious, its similar to using cabbage in a slaw, but possibly even nicer. This recipe is gluten-free, dairy-free and vegan.

Salad

2	Baby bok choy (Main)
¾ cup	Cooked brown rice (Main)
½	Carrots, peeled and grated
¼ cup	Roasted peanuts, chopped
½	Red capsicums, sliced
¼ cup	Chopped coriander
½	Seeka Avocados, peeled and diced

Dressing

1 Tbsp	Gluten-free tamari
2 tsp	Fresh lime juice, or lemon juice
1 tsp	Sesame oil
2 tsp	Rice vinegar, or apple cider vinegar
1 tsp	Sweet chilli sauce
½ tsp	Finely grated ginger

Directions

• Trim the bottom 1-2cm off the stalk of the baby bok choy and discard. Wash the bok choy well, then finely slice the remaining stem and leaves. Toss with remaining salad ingredients.
• Mix all dressing ingredients together.
• Toss salad with dressing just before serving.

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